Going dairy free doesn't have to mean missing out on all your favourite desserts!
I am lactose intolerant and really enjoy creating dairy versions of the desserts that I used to eat.
Coconut Whipped Cream is a great replacement for traditional whipped cream. It is super easy to make and I recommend that you refrigerate the can of coconut cream for preferably 24 hours prior to making the recipe. It really makes a difference in the consistency of the cream.
Coconut Whipped Cream
- 1 x 270ml can coconut cream
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
To make the coconut whipped cream, place the coconut cream in the fridge overnight (or minimum 6 hours).
Remove the cream from the can and add to blender with the vanilla extract and maple syrup. Alternatively, you can use a mixer or hand beater
Blend until combined well and refrigerate until needed.