Homemade Coconut Whipped Cream is the perfect substitute for a dairy-free treat, is an excellent Paleo dessert topping and just plain old damn delicious.
I spend a good amount of time trying to find easy to make,delicious to eat recipes that I can share with all of you. It can be rather tough on my family. I tend to makes things only once because I am always thinking “Why make something again when I can make something new to put on the blog.”
They suffer in silence. Recipes like this Coconut Whipped Cream just needs to be made more often. This is so simple you can keep an extra can in the fridge until you are ready to whip it.
Coconut has been a like, dislike battle when I was younger. I truly believe your eyes can be your worst enemy. That hairy looking fruit, hard as nails and just plain ugly kept me away for years. Now I am enamored with coconut and its many uses in tons of my recipes.
Do you have a food item that you hated as a kid, but love now? I have so many of them, including coconut. My dad always loved coconut and I used to tease him about like that hairy fruit.
I should have believed my dad all along and I could have been enjoying coconut all my life. I guess I will just have to make up for lost time.
- 1 can full fat coconut milk, refrigerated overnight
- ½ teaspoon cinnamon
- ½ teaspoon vanilla paste
- Scoop out the coconut and leave out the water
- Add the cinnamon and vanilla paste
- Whip in your blender
- Serve Immediately
- Can be refrigerated up to three days.
Thanks for stopping by and have a great day.
Marlene
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