Coconut whipped cream is dairy free and delicious. I use this on everything from apple crisp to crepes. It just takes a couple of minutes to mix together and keeps in the refrigerator for a couple of days if needed. Feel free to add you own favorite flavors into the recipe. I love adding melted dark chocolate to make a tasty chocolate mousse.
- 1 14 oz. can heavy coconut cream (I use Trader Joe’s)
- 1 tsp. vanilla
- 1 Tbsp. raw honey or maple syrup
- ½ tsp. cinnamon (I use Ceylon)
- Place all ingredients into a medium mixing bowl. Whisk ingredients until well blended. Pour into a small bowl with a lid and place in the refrigerator until cream is solid.