This whipped cream is an amazing alternative to traditional whipped cream for those looking to avoid dairy or who just want something special! It has a very mild coconut taste. In fact, many people don’t even realize it’s made from coconut! 

You can customize it by swapping out the vanilla extract for almond or peppermint extract. And upping the sweetness factor by increasing the maple syrup. Play around with it a bit to find a combination that you and your family love!

Makes: approximately 1 ½  cups

Ingredients:

1 cup full-fat canned coconut milk, solid part only (Thai Kitchen brand seems to work the best)

1 teaspoon vanilla extract

1 tablespoon 100% pure maple syrup

Directions:

Place a metal mixing bowl and beaters in the freezer until chilled (at least 2 hours). Place the can of coconut milk in the refrigerator until chilled (at least 2 hours).

In the chilled mixing bowl, add one cup of the solid portion of coconut milk (use the liquid part in another recipe or discard), vanilla extract, and maple syrup. Whip until thick and fluffy, about 45-60 seconds, depending on your mixer. 

Serve immediately or store in the refrigerator until ready to use. Leftovers will store in an air-tight container in the refrigerator for 2-3 days.