Cinnamon Whipped Coconut Cream

I am currently trapped inside my home during a winter storm and became inspired by the white fluffy snow falling outside. What is white, fluffy and tasty? Coconut whipped cream of course!

If you have never made coconut whipped cream before, no worries! It is very simple. I always like to use organic whenever possible so look for the can that says “Organic Unsweetened Coconut Milk.” I don’t want added sugar in my coconut milk, I prefer all naturaaale and I tend to add something myself to sweeten it up.

img_2579Here is what you need:

  • 1 can of unsweetened (organic) coconut milk
  • vanilla extract
  • cinnamon

BOOM – that is it. You will most likely want to use a blender or mixer of some sort. I use a Ninja Blender which comes with a small processor.

Place the can upside down in the fridge for a few hours ( overnight if possible) . Open can upside down with can opener and scrape out the hardened coconut. The liquid that is in there is just coconut water which you can store for a couple days in a airtight container. img_2598
Add 1 tbs. of vanilla extract along with 1/2 tbs of cinnamon into blender with coconut. Blend until smooth. TA-DA!

Use this whipped cream for dessert toppings, fruit dip, or smoothie toppers. This will last in your fridge for 3-5 days. Remember you also have the coconut water that can be used in smoothies or just drank alone.

 

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