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Peppermint Whipped Cream
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Description
A healthy, all natural, vegan whipped cream that is light, fluffy, flavored with peppermint and made with coconut milk.
Ingredients
- 14 ounces, weight Canned Coconut Cream Or Full Fat Coconut Milk
- 1 teaspoon Vanilla Extract
- ¼ teaspoons Peppermint Extract
- 1 Tablespoon Powdered Sugar
Preparation
Place the coconut cream or canned coconut milk in the coldest part of the refrigerator for 24 hours. Do not open or shake the can. Don’t touch it!
The next day, carefully spoon out the coconut cream and place in a large bowl. Beat on high speed until light and fluffy, about 5 minutes. You may have to scrape down the sides of the bowl a few times. Note: Do not use the liquid coconut milk, you just want the solids from the can. You should have about a 1/4 cup of liquid coconut milk left over. Discard it or use for another purpose.) Beat in vanilla extract, peppermint extract and sugar, about 2 more minutes. Taste to see if you need more sugar.
Store in an airtight container in the refrigerator. If it hardens up a bit, you can re-whip it. It should last at least a week or more.
Serve on top of ice cream, smoothies, coffee, cupcakes, muffins and more.
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