Though I rarely indulged in whipped cream, there are times when it is necessary. It reminds me of the things I used to enjoy as a kid, like hot chocolate with marshmallows, pumpkin pie, even fruit with Cool Whip (let's not even think about what ingredients are in that!). Now fast forward to my gluten free, dairy free and refined sugar free lifestyle and whipped cream has been forced out. Thank goodness for the good old vegan whipped cream recipe! I have adapted a simple recipe from Oh She Glows by adding fall flavors, such as maple syrup and cinnamon. This topping is perfect for my dairy free and gluten free mini pumpkin cheesecakes or any other harvest season treats. #feelinglikeakidagain
Prep Time: A Few Hours in the Fridge
Cook Time: 5 minutes
From the Pantry (or Fridge):
- 1 can Full Fat Coconut Milk
- 1 tbsp. Grade A Maple Syrup
From the Spice Rack:
- 1/2 tsp. Ground Cinnamon
- 1/4 tsp. Vanilla Extract
- Hand Mixer
- Can Opener
- If we are going to be friends (which I hope we will be!), you should get into the habit of keeping a can of full fat coconut milk in the fridge. Better to have it ready when you might need it (think dairy free ice cream).
- Open the can of coconut milk and carefully scoop out the hardened milk into a bowl. This will be used for the whipped topping and will likely yield one cup.
- Pour the remaining, watery coconut milk into a jar, cover and save in the fridge or freezer for another recipe (like dairy free ice cream!).
- Ok, back to the task at hand. Add the maple syrup, vanilla extract and cinnamon to the bowl and blend with the hand mixer for 15 to 30 seconds.
- Store in an air-tight container and put in the fridge for at least 30 minutes so it can build structure for a whipped cream consistency.
- Enjoy as a frosting alternative for gluten free baked goods, on top of fresh fruit or even by the spoonful if your sweet tooth gets the best of you!