Coconut Cream

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Love & Lemons

Total Time

10 mins

Prep Time

10 mins

Rating

(20)

Ingredients

4 servings

2 (13.5-ounce) cans full-fat coconut milk, refrigerated overnight
2½ tablespoons maple syrup
1 tablespoon pure vanilla extract
1 tablespoon lemon zest
Pinch of sea salt
1-2 tablespoons lemon juice, optional, depending on thickness of your cream

Desserts Beginner Quick and Easy Vegan ...

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Preparation

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Step 1

Scoop the coconut solids that have risen to the top of the can, and spoon it into a stand mixer fitted with the whisk attachment. Make sure the solids have separated from the coconut water in the can - if it mixes, your coconut cream will not whip. Save the leftover coconut water for smoothies.

Step 2

Beat the on high speed until it begins to thicken and peaks form. Don't over-mix or your cream will soften too much.

Step 3

Add the maple syrup, vanilla, salt, and lemon zest, and mix until combined. If your coconut cream is very thick, add 1 to 2 tablespoons lemon juice, if desired. If your cream isn't thick enough for the additional liquid, skip the lemon juice.

Step 4

Chill the cream in the fridge until you're ready to serve.

Chef’s notes

Whipped coconut cream is my go-to substitute for regular whipped cream. It’s light, it’s fluffy, and it’s naturally dairy-free making it the perfect topping for cakes, pies, crumbles, or any dessert that would benefit from a dollop of whipped cream.

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Coconut Cream

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Preparation

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Chef’s notes

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