A little planning ahead goes a long way in making a batch
of this delightful dessert topping!
Prep: 5 minutes + overnight chill time for a can of coconut milk
Makes: 1 ½ cups
Pairs well with: Apple & Summer Berry Crumble
1-400ml (14 oz.) can of full-fat coconut milk
1-1.5 tbsp maple syrup or agave nectar – start with 1 tbsp and add more if you would like a sweeter whipped topping
1tsp vanilla extract
Pinch of cinnamon
Place a can of full-fat coconut milk in your refrigerator overnight or longer, upside down.
The fat of the coconut, or coconut cream, will separate from the coconut water as the can chills.
The cream is significantly heavier and as a result will settle at the bottom. By turning the can upside down the cream with be at the top of the can when you turn it right-side-up to open it.
After the can of coconut milk has been thoroughly chilled (overnight or longer), remove the lid and, using a spoon, remove only the coconut cream.
Leave the cloudy coconut water behind, and transfer the spoonfuls of coconut cream to a medium sized mixing bowl.
Using an electric beater on medium-high, whip the coconut cream, maple syrup, vanilla, and cinnamon together for approximately 1-2 minutes.
Your whipped topping may not be a bright white like commercial whipped topping as you’ve added maple syrup, possibly caramel coloured vanilla, and cinnamon.
The mixture should be firm enough to spoon over fruit or other desserts and not runny. If you won’t be enjoying this topping right away, be sure to refrigerate it as it is temperature sensitive and will become runny quickly.
This can be stored in a sealed container in the refrigerator, but should be used the same day or as soon after being made as possible.
Tips & Variations: