If you are dairy sensitive like me than whipped cream has been off your menu…until now.

If you haven’t heard about Coconut Whipped Cream, be ready to be amazed.

I had been missing the white, creamy, fluffiness for years until I learned about this and now my mouth is so happy (yeah, I realize how that sounds…).

It’s super easy to make, has so few ingredients and has the same fluffiness as dairy whipped cream without all the side effects of dairy. I’d say that’s pretty Smart & Sexy!

Coconut Whipped Cream

Ingredients:
1 Can of FULL-FAT Coconut Milk chilled overnight in the fridge–this is a MUST Screen Shot 2014-12-28 at 1.10.18 PM

(Make sure it does not have guar gum in the ingredients. It should just be plain coconut milk with no added ingredients & it has to be full-fat.

I like to keep a couple of cans of coconut milk in the fridge to have on hand when I need to make this quickly. I’ve found the Whole Foods Brand works the best but if you don’t have a Whole Foods nearby I’ve heard some people say they have good results with Native Forest Brand.)

1/2 teaspoon pure vanilla extract
Sweetener of choice (to taste)

Directions:

1. Place a mixing bowl and beaters from hand mixer in the freezer for 5 minutes prior to making (if you make this in a stand mixer make sure to chill the bowl and mixer first).

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2. Remove the chilled can from the fridge and flip it upside down. This brings the liquid part of the milk that doesn’t harden to the top of the can. You won’t be whipping this part.

Open the can and pour out the liquid into a separate container to save to add to drink separately, add to smoothies or to bake or cook with.

3. Remove the hardened coconut cream and place in chilled bowl.

4. Whip it, whip it good (sorry, I couldn’t resist). Whip the cream until fluffy, shouldn’t take but a few minutes.

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5. Add in a vanilla extract and sweetener to taste and whip again.

6. Enjoy!

How To Enjoy:
You can use this whipped cream just like dairy whipped cream!

Enjoy it with my Hot Chocolate on a cold day or a dollop on my Chocolate Pudding.

 

To store:
Store in the fridge in a sealed container for up to 10 days. It will firm up more in the fridge so just scoop out what you’d like and re-whip it.

Have you been making Coconut Whipped Cream for a while? Would love to hear how you make yours. Let me know in the comments below!