If you are following a dairy-free diet it can be challenging to find something creamy to use as filling or icing. Fear not! This coconut whipped cream recipe will solve that problem for sure. It may be used as a filling or as an icing. It comes out light, creamy and as smooth as diary cream.
Please note that if you use the box of cream or the can of cream there will be a little bit of a “gum” additive. If you do not want that, you will have to collect cream from homemade coconut milk.
Coconut Whipped Cream Filling
One 8 ounce box of coconut cream (where to buy coconut cream)
Or, put a can of full fat coconut milk in the refrigerator to separate, and then collect the cream from the top (where to buy coconut milk)
2 tablespoon raw honey (where to buy raw honey)
1 teaspoon vanilla
- Put whipping utensils and bowl in the refrigerator to chill
- Put the cream in the bowl
- Add the vanilla and honey
- With hand mixer whip the cream for a few minutes
- Refrigerate for 30 minutes to one hour to thicken
This post is linked to: My Meatless Monday, Melt in Mouth Monday, Sugar-Free Sunday, Savory Sunday, Monday Mania, Meatless Monday, Mangia Monday, Homemaker Monday, Real Food 101, Tuesday Tasty Tidbits, Weekend Carnival, Made From Scratch Tuesday, Tuesday at the Table, Tempt my Tummy Tuesday, Tasty Tuesday, Traditional Tuesday, Tasty Tuesday, What’s Cooking Wednesday, Real Food Wednesday, Healthy 2Day Wednesday, Cast Party Wednesday, These Chicks Cooked, Gluten-Free Wednesday, Mommy Club, Full Plate Thursday, Turning the Table Thursday, Creative Juice Thursday, Pennywise Platter, Foodie Friday, Fresh Bites Friday, Friday Favorites, Fight Back Friday, Friday potluck, Friday Food. Living Well, Simple Lives Thursday