Coconut whip cream. This might be the universe’s greatest gift. Vegan, paleo, and most importantly delicious. I LOVE traditional whip cream (with real cream) but I honestly might like coconut whip cream even more. It’s so good in coffee, on oatmeal, with fruit, as frosting on protein cupcakes, and just on it’s own.
Below is a step by step guide to making the ultimate “whip cream.” All you need is a can a refrigerated full fat coconut milk, vanilla extract, and a pinch of salt. I personally love this unsweetened version but feel free to add your favorite sweetener if you like a sweeter whip cream.
Bourbon Vanilla Coconut Whip
- 1 can full fat coconut milk (Whole Foods brand works great)
- 1 tsp bourbon vanilla extract. Traditional vanilla extract works great, too.
- Pinch of pink hawaiian sea salt
- Electric mixer (though this can be whipped with a fork in an emergency)
- Chilled mixing bowl
Step by Step Guide:
Start with a refrigerated can of full fat coconut milk. It’s important that it’s refrigerated so that the cream separates from the liquid (for the whip you just want to work with the cream).