Whipped cream and fruit were a quick go to for a dessert after dinner when I was younger and I loved it. As I’ve got to know about food and the benefits of real whole food, I did some research to find a good cream alternative. I found the coconut milk suggestion for an alternative and found this to be extremely successful.
If you’re like me, who isn’t overly big on the taste of coconut, I urge you to give it a try as I thought it was light and delicious, with no overpowering coconut flavour at all.
This took me two tries because of the consistency of the coconut milk. Important!!- Put your can of coconut milk in the fridge overnight before you start this recipe so the cream and water can separate in the can. Not all brands separate, as my first one didn’t and caused the cream to be too runny to whip. I tried a different brand and after a night in the fridge, I had a thick cream layer on top.
Vegan, Gluten free, Oil free, White sugar free
Prep Time: Overnight for the cream, 5-8 mins to prepare
- One can of coconut milk
- 1 tbsp maple syrup
- 1/4 tsp cinnamon OR you can add whatever flavour you desire! I few others I would love try are: cocoa powder, caramel & salt, mint
After keeping my can in the fridge overnight, I scooped out the thick cream layer and added it to my blender, followed by the maple syrup and cinnamon.
I blended these for around 3 minutes, stopping to break up the chunks every minute. You should be left with a whipped, thick consistency.
I had a coconut I needed to open to get the water (Recipe hint??) So I used the left over shell as my serving bowl, served with fruit. The cinnamon is subtle but gives a really nice flavour.