This recipe for homemade whipped cream is nondairy and quick to make as a delicious topping for any dessert. It is sugar free too! Each serving is loaded with healthy medium chain fats that help boost metabolism and increase energy with no carbs.
Place can of coconut cream in the refrigerator for a few hours.
Open the can and spoon the very firm coconut cream into a medium sized glass bowl (I use these).
Using a hand mixer, whip the coconut cream for 3-5 minutes. Start on low speed and gradually increase to high speed as the coconut cream thickens into whipped cream.
Add vanilla and optional stevia. Whip for another 10 seconds to blend.
Serve as a topping for fruit or other healthy dessert of choice such as key lime pie or egg custard.
Refrigerate leftovers and use up within 3-5 days.
Feel free to substitute plain, whole coconut milk (I use this brand with no additives or guar gum) instead of whole coconut cream. The only difference is that you will need to be careful to scoop out only the coconut cream as there will be coconut water at the bottom of the can after refrigerating.
You may substitute a few drops of vanilla stevia instead of the vanilla extract and plain stevia, although the two separate ingredients taste the best in my opinion.
I do not recommend using blocks of creamed coconut for this recipe. It does not turn out as smooth and is very difficult to whip.