The holidays are coming and everyone needs to have Whipped Cream in their life!

I miss the days of when we would have a big Thanksgiving dinner in California and my friend Alison and I would shotgun the whipped cream container into our mouths and gulp it out. That was when I did not know about my dairy allergy.

Here is a great, easy, 2 ingredient recipe. It is a vegan, non dairy version to top with any dessert.

Recipe:

Makes approximately 1 cup

1 14-ounce can full fat coconut milk

1/4 cup monk fruit sugar free powdered sweetener 

Chill your can of coconut milk in the refrigerator overnight being sure not to shake or tip the can to encourage separation of the cream and liquid. Alongside, chill your food processor.

Remove the coconut milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind. Save the liquid for another recipe.

Place hardened cream in your chilled food processor. Beat for 30 seconds with a mixer until creamy. Then add powdered sugar and mix until creamy and smooth – about 1 minute. Taste and adjust sweetness as needed. Place in refrigerator immediately to harden and set more.

It will keep for 1 – 2 weeks. Keep chilled when not using. Serve immediately after topping on your dessert.

Delicious with our Flourless Chocolate Cupcakes found in our cookbook and our Pumpkin Creme Brulee.