This is my new favorite whipped cream replacement! It’s a great healthy alternative to dairy whipped cream/Cool Whip. If you are still using Cool Whip, please make a swap! It is all hydrogenated oils (trans fats) & high fructose corn syrup!! I love this coconut whipped cream on apple pie (sugar-free recipe coming soon!), hot chocolate, etc. It has such a great flavor with only 2 teaspoons of added sugar!
Ingredients: (makes 1-2 cups of whipped cream–depending on the can)
- 1 can of coconut cream* (chilled overnight in the fridge)–best brands are 365 & blue monkey–some other brands are too water-y
- 2 teaspoons organic powdered sugar
- 1 teaspoon vanilla
- 1-2 teaspoons soy/almond milk (you may not need)
Directions:
- Carefully open the chilled can of coconut cream. Scoop the cream (may be anywhere from 1/2-3/4 of the can) into a bowl.
- Whip with a hand mixer, food processor, or Vitamix until it is whipped cream texture. Be sure not to whip it too much, I only do this for 5 seconds unless the cream is super thick.
- Add the powdered sugar the and vanilla. Whip 5 more seconds.
- If the whipped cream is too thick, you can add 1-2 teaspoons of soy/almond milk. If it is the desired thickness, leave this out.
- Enjoy! Stores well in the fridge for 3-5 days.
*Note: DO NOT shake the can of coconut cream. I always get a can from the back to ensure it has not been shaken.
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