Chocolate Coconut Whipped Cream Recipe | Dairy-Free Clean Whipped Cream - Clean Eating Magazine

Chocolate Coconut Whipped Cream Recipe | Dairy-Free Clean Whipped Cream - Clean Eating Magazine

Yield: 8

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Snack

  • 1 BPA-free canned full-fat coconut milk, refrigerated for 8 hours or overnight
  • 2 tbsp unsweetened cacao powder
  • 1-2 tbsp pure maple syrup
  1. 1. Into a medium bowl, carefully open can and spoon thick white parts of coconut cream, which will have separated at the top of the can, away from clear coconut water. Reserve coconut water for a future use. Whisk coconut cream very well, until light, airy and the texture of whipped cream. (TIP: You can use an electric hand mixer if you prefer.)
  2. 2. To bowl, add cacao powder and maple syrup and whisk until combined. Recipe will keep about 3 days in the refrigerator.

Ingredients

  • 1 BPA-free canned full-fat coconut milk, refrigerated for 8 hours or overnight
  • 2 tbsp unsweetened cacao powder
  • 1-2 tbsp pure maple syrup

Instructions

  1. 1. Into a medium bowl, carefully open can and spoon thick white parts of coconut cream, which will have separated at the top of the can, away from clear coconut water. Reserve coconut water for a future use. Whisk coconut cream very well, until light, airy and the texture of whipped cream. (TIP: You can use an electric hand mixer if you prefer.)
  2. 2. To bowl, add cacao powder and maple syrup and whisk until combined. Recipe will keep about 3 days in the refrigerator.