This recipe is incredibly delicious and versatile, yet so simple to make!
I usually make this coconut whipped cream recipe to use for waffles, but it is really great for any desserts or drinks/smoothies you make as well. I like that the whipped cream is not that sweet, as it has a great flavor that is not over powered by the sweetener. If you would prefer to make it a little sweeter, you can always add more maple syrup or other sweetener before you whip the cream.
I found this great brand of coconut milk at my local Ralph’s (pictured below) that has no preservatives/additives in it. A rare, but lucky find! I definitely recommend trying it.
Coconut Whipped Cream
Credit: PaleOMG.com
Ingredients:
- 1 13.5 Ounce Canned Coconut Milk (chilled in the refrigerator overnight)
- 1-1.5 tsp Sweetener (I used maple syrup, but honey, agave, or brown rice syrup would work as well)
- 1/4 tsp Vanilla Extract
Directions
- Scoop thickened cream out of the top of the can of chilled coconut milk into the base used for an immersion blender.
- Pour maple syrup (or other sweetener) and vanilla extract into the coconut milk.
- Using the whisk attachment of the immersion blender, whip the coconut cream until it thickens and becomes the desired whip cream like texture.
- Use as a topping right away or store in refrigerator until you are ready to use.
Notes:
Right after whisking the the coconut cream, the texture can be a bit liquid-like, depending on how cold the can of coconut milk was. Putting the whipped coconut cream in the refrigerator for a bit before using it will thicken/stiffen the whipped cream.
Tip: Keep a can of coconut milk in the refrigerator and replace it when I use it so I can make something like this at any time.
Fit To Wander 
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Yum much more interesting than plain whipped cream.
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