Shake it Up Coconut Whipped Cream & Strawberries

You will find my “Shake it Up Coconut Whipped Cream” recipe in my upcoming cookbook The Vegan Comfort Kitchen due to be released in early June, 2017. Look for it on Amazon and other online book retailers.

Easy, dreamy coconut whipped cream that does not require an electric mixer. All you need is a mason jar with a lid and a couple of strong arms for shaking the cream into whipped cream. Serve layered with sliced fresh strawberries for a wonderful summer treat.

1 quart of fresh strawberries, sliced

1 13-ounce (400 ml) can full-fat coconut milk *CHILLED*

1 tablespoon maple syrup

1/4 teaspoon pure vanilla extract

Chill the can of coconut milk in the fridge for about 4 hours so the cream rises to the top. Open can and remove the coconut cream carefully leaving the coconut water behind. Use the coconut water in your next smoothie.

Place the coconut cream in a mason jar and add the maple syrup and vanilla extract. Tighten the lid firmly and shake the jar vigorously for 3-4 minutes, or until the cream is thick and fluffy. Serve immediately layered with strawberries, or place in the fridge where it will continue to thicken.

Makes 1 cup

Related Posts

Leave a Comment

Time limit is exhausted. Please reload CAPTCHA.