The easiest whipped cream recipe out there. You just need one ingredient and in less than 30 seconds you have your own homemade whipped cream. I use whipped cream very often, as I like to have it with my coffee, or on a piece of pie, or cake, or with fruits, on pancakes, or with my delicious cashew cream and so on. You get the point. To make the absolutely delicious homemade coconut whipped cream you just need a coconut or a can of coconut milk.
– 2 coconuts or 2 cans of coconut milk
1. If you choose to use your own coconuts, crack open the coconuts, drink the coconut water (:)) and keep the flesh. Carefully remove the brown shell and cut the flesh in small parts. For this version of the coconut whipped cream, you need to have a slow juicer, as we will juice the coconut flesh. After we have juiced it, the milk (more a heavy cream consistency) should be placed in the fridge to cool for at least 1 hour. After it has cooled down, mix it with a mixer until you have the whipped cream.
2. If you don’t have coconuts, or a slow juicer, or you just want to make everything really quick, grab 2 cans of coconut milk, place them in the fridge to cool, scoop the coconut cream (just the hard cream at the surface, don’t add also the water from the can) out in a bowl with the help of a spoon and start mixing. In just 30 seconds you should have your own coconut cream.
Sometimes I top it with maple syrup or coconut nectar, but usually I use it as it is. If you have a sweet tooth, you can add also your favorite sweetener during the mixing process.