Pumpkin pie, apple pie, brownies, and spoons.
What do these all have in common? They are better with topped with a little whipped cream.
If dairy is not an option, then coconut whipped cream makes a pretty good substitute.
All you need to do is take a can of full fat coconut milk (affiliate link), and get it nice and chilled (refrigerating for an hour works well).
Scoop out the coconut cream that is at the top. (Save the clear-ish liquid at the bottom. That can be put into curries, smoothies, or baked goods.)
In order to help support the work behind Worth Cooking, the recipe below contains affiliate links.
- 1 can full fat coconut milk
- 1 tablespoon water (can use the water from the can of coconut milk)
- 1 tablespoon maple syrup or honey
- 1 teaspoon vanilla
- Put the can of coconut milk in the fridge for an hour.
- Open up the can and scoop the semi-solid cream off the top. Save the liquid that is on the bottom for other uses.
- Whip everything together with an electric beater or stand mixer using the whisk attachment until it increases in volume, and gets lighter. It will not take on as much air as dairy cream, but but it will increase a bit. It only takes a few minutes.
- Coconut whipped cream does best served immediately.
Try this recipe on: Pumpkin Pie Quinoa