Going dairy free doesn’t have to mean missing out on all your favourite desserts!
I am lactose intolerant and really enjoy creating dairy versions of the desserts that I used to eat.
Coconut Whipped Cream is a great replacement for traditional whipped cream. It is super easy to make and I recommend that you refrigerate the can of coconut cream for preferably 24 hours prior to making the recipe. It really makes a difference in the consistency of the cream.Print
- 1 x 270ml can chilled coconut cream
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- Remove the coconut cream from the can and add to blender with the vanilla extract and maple syrup. Alternatively, you can use a mixer or hand beater
- Blend until combined well and refrigerate until needed.
The recipe does not include the hours needed to chill the coconut cream, minimum 6 hours or preferably overnight, depending on the temperature of your refrigerator.