Easiest Coconut Whipped Cream

As spring has finally sprung, I have been craving fresh fruit and lightness, even in my desserts. My family and friends have been celebrating a lot of birthdays and special occasions lately, and I have grown tired of making sugar laden desserts all the time that make me want to slip into a food coma. Rarely do I crave buttercream icing. In fact, the thought of it lately has made me cringe a little. So, when my mother and uncle’s birthdays came around, I decided to try my hand at a coconut whipped cream instead, to serve atop of some dessert!

I came up with strawberry shortcakes this time around:
These were a breeze to make! All you need is your favourite vanilla cupcake recipe, some sliced strawberries, and the whipped cream recipe below!

Coconut Whipped Cream
1 can full fat coconut milk
1 tbsp agave nectar
1 tsp vanilla

-Take a can of full fat coconut milk, and refrigerate overnight.
-Chill a metal bowl and fork or whisk in the freezer for at least a couple hours or overnight. (This step is super important, or else your whip with just liquify upon making contact with your bowl)
-Upon removing the coconut milk from the refrigerator, turn the can upside down. Open this side. You will notice that the coconut milk has separated into a thin, translucent liquid, with the “cream” sunken to the bottom.
-Pour out the liquid into a separate container and save this for a yummy smoothie.
-Scoop remaining cream into metal bowl. Add agave and vanilla, and mix until combined with fork or whisk. I like to serve this right away, but you can cover your chilled bowl and refrigerate if necessary.

If you are wanting to make strawberry shortcake like I did, while you’re at it, slice up a pound of strawberries, add a couple tablespoons of cane sugar, half a teaspoon of lemon juice, mix it up, and set it aside in the fridge for a couple hours.

When coconut whip is ready and cupcakes are cooled, simply cut off the top of the cupcake. Slather some whipped cream and strawberries on the base. Put the top back on, as if making a sandwich, and add another layer of coconut whip on top with a strawberry if desired!

While this is a great way to enjoy this whipped cream, it is also great on its own with berries, atop of french toast, and wherever else you see a use for whipped cream. Given the nice weather lately, I can’t say I’ve tried it on hot chocolate, though I imagine it may be a little heavy to stay afloat!

What are some of your favourite things to enjoy whipped cream on?!

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