Here’s a delicious, yet simple plant-based recipe for whipped cream. Over here we add it to EVERYTHING from hot chocolates & lattes, to pies & ice cream, and pancakes & waffles. If you prefer it less sweet, you can leave out the syrup (or add a bit more, if you like it sweeter!).
You will need:
A 400mL can of full fat coconut milk or coconut cream (if you’re sensitive to soy, find a brand that does not have additives), chilled in fridge overnight.
1 tbsp pure maple syrup
1/2 tsp pure vanilla
Instructions:
Make sure to chill the can of coconut milk/cream in the fridge overnight. This causes the liquid to separate and gives you a stiffer whipped cream.
Open the can and scoop off the solid portion into a mixing bowl. You can discard the liquid or save it to add to smoothies, etc - but you won’t need it here.
With a hand mixer, or stand mixer with a whisk attachment, whip the cream on high until fluffy and smooth. Be careful not to over whip as it can lose it’s structure - don’t worry, it still tastes great, it just won’t form peaks.
Turn down your mixer speed and gently beat in the maple syrup and vanilla, just until incorporated.
Enjoy! Spoon onto your favourite hot beverage (try our paleo hot cocoa recipe here), dessert or waffles/pancakes.
Tip: If you make it ahead, cover the bowl, store in the fridge, and rewhip before using.