For all the whipped-cream lovers out there who, rightly, always do without, this guilt-free option is your solution. I always make a dish of it with breakfast cookies, muffins and desserts.
3 days in an airtight container in the fridge
whisk or electric mixer
1 can pure coconut milk (400 ml) *BPA-free
a pinch of unsweetened vanilla powder (optional)
1 tbsp maple syrup (optional)
1. Put the can of coconut milk in the fridge for a night (at least 12 hours). The water and the cream need to separate and this will only happen if it’s cold enough. Put the can in the back of the fridge where it is the coldest. Do not shake the can!
2. The next day, open the can and spoon the cream (the thick uppermost layer) into a bowl.
3. Beat with a whisk or mixer until smooth and creamy. Would you like to make the cream a little sweeter? Add the maple syrup and/or vanilla powder and beat until smooth and creamy.
4. Use a piping bag if you’re feeling fancy and decorate your muffins, cake or dessert with your ‘whipped cream’.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!