Although our family does splurge sometimes and use real whipped cream, it’s nice to have a dairy-free option if you don’t tolerate dairy well—or eat it at all. I love the coconut flavor this adds, too!
Prep time 5 minutes
Serves 6
2 to 3 13.5-ounce (398 ml) cans chilled full-fat coconut milk
1 tablespoon (20 g) of preferred sweetener (honey or pure maple syrup), or stevia, to taste
1/4 teaspoon vanilla extract (optional)
1 Open the cans from the bottom and drain out the liquid. (You can save it for smoothies later.)
2 Scoop out the hardened coconut cream and place it into a medium bowl. Whip the cream using a hand-held mixer until soft and fluffy. Blend in the sweetener and vanilla extract. Taste, and adjust the sweetener if needed.
3 Chill until ready to use. If you find the mixture has hardened, rewhip it with a hand mixer.
