There’s nothing better than a pile of whipped cream on the top of your morning waffle or coffee or your afternoon clean treat!
Our family has some food sensitivities so I’ve tried to keep dairy out of most of my recipes, including the treats. This recipe is filled with nutrients and leaves out the disappointing ingredients so you can feel good about having your cake and eating it too!
1. put coconut cream in fridge upside down overnight.
2. open the can right side up and discard the coconut water that has separated from the cream.
3. cool the mixing bowl at least 10 mins before making your cream.
4. Mix on high until creamy. Store in fridge before serving.
5. Should last at least a week and half in the fridge.
You need to store the coconut cream in it’s can in the fridge over night before using. The cream will separate similarly to cows milk. You’ll want to make sure you discard the watery part, or use it for something else. You don’t want it in your cream base because it will make it runny. When you take it out of the fridge, open it from the side that was facing the bottom, not the top. Discard the water and put the creamiest part in a bowl to mix.
Coconut cream mixed with pure maple syrup will not come to a stiff peak like cow’s cream so don’t be discouraged when you don’t get the same affect. The stiffness of the coconut cream comes from being cold so you’ll need to store this in the fridge until you’re ready to use it. You can pre-make this dessert, and store them in the fridge, just don’t leave it out or it will get runny.