Top this Gluten-Free Summer Strawberry Tart or your favorite treat with this refined-sugar-free coconut whipped cream recipe from the new cook book Sweet Laurel: Recipes for Whole Food, Grain-Free Desserts.
Makes 2 Cups
2 13.5-ounce cans full-fat coconut milk, refrigerated overnight
2 tablespoons maple syrup
1 tablespoon vanilla extract
1. Remove the solid coconut cream that has risen to the top of the can, and spoon it into a stand mixer fitted with the whisk attachment. Beat the coconut cream on high speed until it begins to thicken and peaks form. The remaining coconut water can be added, a teaspoon at a time, if the whipped cream is too thick. Otherwise, discard it.
2. Using a rubber spatula, slowly fold in the maple syrup and vanilla. Transfer the whipped cream to a metal or glass bowl, cover, and refrigerate until ready to use.
Recipes reprinted from Sweet Laurel: Recipes for Whole Food, Grain-Free Desserts. Copyright © 2018 by Laurel Gallucci and Claire Thomas. Photography by Claire Thomas. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.