Sigh…….is there really anything better…….Especially around the holidays than fluffy, sweet (but not too sweet), vanilla-y (I realize that isn’t a word but I’m using it anyway), velvety smooth whipped cream? On anything!! Pie, cake, cookies, hot cocoa, a spoon, my finger or straight out of the bowl, this recipe will make you wish that you went vegan years ago!! Now keep in mind I am not a full fledge vegan. Put a lobster tail in front of me and suddenly I’m a ravenous meat-eating cave woman!! But over the years my digestive issues with meat combined with my husband and kid’s digestive issues with dairy have forced me to get creative in the kitchen.
Now I can’t take full credit for this recipe. There are tons of great recipes out there that are similar. I just put my own spin on it here with flavors that I love.
So give it a try. Kick back in your comfy chair with a bowl and a spoon because I promise you will have to make two batches to have any left for the pie, or cake, or cookies or hot cocoa!!
1 can of coconut cream (I get mine at Trader Joe’s)
2 Tbsp Grade B Maple Syrup (grade b is actually healthier!!)
1 Tsp. Pure Vanilla Extract
Seeds from half of a vanilla bean (optional)
Chill coconut cream in the fridge over night
Chill your mixing bowl for at least 30 minutes before starting
Open can of cream carefully and scrape the solidified portion out into a bowl
Add Maple Syrup and Vanilla
Whip until light and fluffy!!