Whipped cream is a topping I wasn’t willing to part with when I started taking out dairy. So I got creative. I’ve made this so many ways, and this recipe is my absolute favorite!
My Vanilla Coconut Whipped Cream is soft, fluffy, and not overly sweet. It reminds me of those moments when you sit down in the grass, classical music playing in your head, and enjoy the scenery. You don’t need much to see the beauty around you.
This is important. DO NOT shake your can of coconut milk.
Open the can and scoop out the top thick white part into a medium glass bowl. There will be about a tablespoon of clear liquid at the bottom of the can. You don't need that part.
Using a hand blended, begin blending the coconut cream. I start mine on low, and gradually build up to the high setting, This helps the cream stay in the bowl, as opposed to flinging little white speckles all over you and your kitchen.
After 2 minutes of whipping, add in the 2 packets of stevia and 1 tsp vanilla extract.
Blend on high for another 3 minutes, scraping down the sides of the bowl with a spatula.
You should see it thicken and begin to form peaks. If you aren't seeing the peaks, blend for another minute or two until you do.
This whipped cream is ready to serve!
Coconut cream will harden up when refrigerated. This can help you get it to that thick and creamy whipped cream texture. I suggest putting the can in the fridge overnight if you are able to plan that far ahead of time. Then pull it out, scoop it into your bowl and whip it up with the other ingredients.
If you plan on making this ahead of time, simply pull it out of the fridge 30 minutes early and re-whip it, or stir it up a bit to get the texture again.