This simple 3 INGREDIENT coconut whipped cream may be my favorite recipes of all time. It is SUGAR FREE, DAIRY FREE and makes for a perfect whipped cream substitute! I love using it on top of berries, pies, ice cream or even oatmeal with breakfast. Check out this 60 second recipe video below with a step by step on how to make it!
1 can of full-fat canned coconut milk
1 teaspoon vanilla
1 teaspoon cinnamon
Refrigerate the canned coconut milk in the overnight. Here's an important tip: When going to the grocery store be careful not to shake the canned coconut milk you grab. The shaking or tossing can mix the cream and the water and in turn won't allow step 2 of this recipe to work.
After refrigerating overnight, carefully open the can & scoop the solidified coconut milk into a bowl. I recommend saving the coconut water in a mason jar to store in the fridge for a smoothie at a later time!
Use a hand mixer to whip the canned coconut milk until smooth (about 45 seconds).
Now add the vanilla and cinnamon. Whip for another 15 seconds until well combined. At this point I recommend tasting it to see if it needs additional sweetener as taste buds are different. If you find it needs sweetness, add about 1 teaspoon of maple syrup at a time until desired taste is attained.
Store in the fridge in an airtight container for up to 3 days!