Coconut Whipped Cream

Healthy, dairy free, vegan whipped cream!

I love whipped cream. It's the perfect match to any dessert you can think of, and of course- It is so good by itself.

This coconut whipped cream is a great topping for vegan and paleo desserts.

It is very easy to make. All you have to do is prepare in advance, and you will have a delicious guilt free dessert.

Ingredients:

3-4 cans of coconut milk (full fat)

4 tbsp coconut sugar

Preparation:

1. Let the cans of coconut milk chill in the refrigirator overnight.

DO NOT SHAKE THE CANS. When you open it the next day, you will see that the cream and liquid are separated.

2. With a tbsp, scrap out the thickened cream from the top, and leave the liquid in the can.

3. Place the cream in a mixing bowl and beat for 1 minute until smooth. Add the coconut sugar and keep mixing for another minute.

That is it! Your coconut cream is whipped and good for use right away, or you can refrigerate it up to 2 weeks.

P.S

It will be an amazing addition to the flourless chocolate espresso cake from my last post (;