Coconut Whipped Cream (Paleo / Vegan)

Design with Ease

As a kid, whipped cream was one of those delicious foods I could never pile high enough on top of every desert or fruit bowl. As I got older, and found myself being able to tolerate dairy less and less, I wanted to create a new and dairy free version that I could enjoy pain-free!

Ingredients:

2 cans (13.5 oz) of full fat coconut milk refrigerated overnight

6-8 tsp. of light colored honey (up to your desired sweetness)

1 tsp vanilla

2 tsp. arrowroot powder (for thickness, feel free to leave out if you don't want to buy this, your whipped cream will taste the same but won't be as sturdy)

Let's get cooking:

Remove both cans from the refrigerator and spoon out the fat that has separated itself at the top and put it in a separate bowl. Be very careful not to get the watery coconut milk at the bottom of the can mixed in with the thick part you are scooping out, for it will ruin your cream's consistency. Add your desired likeness of honey, then add the vanilla and the arrowroot powder and mix on high, keeping an eye on it and being careful not to over-whip. Serve right away or allow it to refrigerate a few hours to gain a sturdier form. I think it tastes best and is sturdiest when refrigerated at least 24 hours.