coconut whipping cream

Earlier this week, I posted a fabulously yummy recipe for maple whipping cream I found on the the Pioneer Woman’s blog. I don’t mind using decadent ingredients once in a while but sometimes I want to make pumpkin pancakes with maple whipping cream once a week (okay maybe more), and for that, I wanted a little healthier version to make for my family. I’m trying to teach the kids to make healthy food choices, and to do that, I must lead by example. It’s easy to do when it’s a healthy indulgence. 🙂

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A few years ago, I found a recipe on Pinterest for coconut whipping cream. So today, I have adapted a Fall version of the recipe for you. This recipe is a healthier vegan alternative to regular dairy whipping cream you can make using coconut cream.

There are a couple of things that you need to know ahead of time:

  1. I prefer to use boxed coconut cream or cans that avoid using BPA.
  2. The coconut cream needs to be full-fat to make it into whipped cream.
  3. The coconut cream must be placed in the refrigerator overnight.

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For coconut whipping cream:

Ingredients:

  1. Cream that settles on top
  2.  Maple syrup to taste (the maple syrup gives it a sweetened flavor and adds a hint of Fall)
  3. Dash of vanilla
*Add a dash of cinnamon if desired. Our family loves it.
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Instructions:

  1. Place a “full fat” box of Organic Coconut Milk into the fridge for some time or over night. The fat will settle on the top.
  2. Place the mixing bowl you will be using into the freezer for about 5 minutes prior to using it.
  3. Scoop out all the thickened coconut cream. Don’t discard the water, use it to drink or put it into a smoothie.
  4. Add the maple syrup, a dash of vanilla and cinnamon.
  5. Whip it in a mixing bowl for about 3-5 minutes or until it begins to thicken.

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You can use this to replace dairy whipping cream in any desert where a hint of coconut would make it taste even better; on coffee, on pies, on ice-cream, on hot chocolate… You get the idea.

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To store, place in an airtight container and store in the refrigerator for up to about a week. It often firms up so you may need to re-whip before use.

And there it is… an easy, healthy AND yummy vegan alternative whipping cream you can make for your family. Mine love it; I hope yours do too!