A simple, quick and delicious vegan whipped cream that can elevate the simplest dessert. Although this cream is whole food based, it is nonetheless high in fat and calories so a little goes a long way.
1 can full-fat coconut milk
2 tbsp maple syrup
- Refrigerate coconut milk overnight.
- The next day, open can carefully and scoop out the coconut cream that has risen to the top, keeping the translucent coconut water at the bottom of the can for another use. Place coconut cream in a bowl with the maple syrup and whisk using an electric hand mixer until soft peaks form in about 3 minutes, scraping down the bowl a couple of times as you go. Makes a generous cup. Serve right away.