Have you tried this yet?
Whipped Coconut Cream. It’s UNREAL!
When I made Kate’s birthday cake, which was also unreal, by the way, I needed a light whipped style topping. I couldn’t use whipped cream because of Kate’s allergies . I scoured the internet and came up with this little gem.
OH EM GEE. Do this.
And yes. You need the vanilla and maple syrup – somehow it changes everything.
Whipped Coconut Cream
- 1 can full fat coconut milk refrigerated overnight
- 2 tbsp maple syrup
- 1 tsp vanilla
Open the can of coconut milk and pour off the water. Reserve it for smoothies or another use.
Scoop out the coconut cream and add to the bowl of your stand mixer.
Whip until it is night and fluffy.
Add in maple syrup and vanilla and whip until combined.
Try to make it past this stage without eating it all :)!