This simple recipe is a great topping for any dessert, scone, cookie, or straight from the bowl!
When we would have birthdays at our house, it was the running joke that Mom would just take the frosting and not the cake. And how was she wrong? A sugary creamy substance that sent the pleasure senses in her brain flying! But then came the sugar crash.. and the headaches.. and that nasty greasy feeling we all get after eating something we shouldn’t have. Is it worth it?
Why don’t people take that extra step down the road less traveled and make a healthier version? Its so easy, and very delicious. Its like you are on a beach at the Bahamas. This coconut whip is:
- Sugar Free
and most importantly, DELICIOUS!!
When I have time to make my own frosting, I jump at the chance. Its nice to have the convenience of a pre-made coco whip, but I hate all the added ingredients. This way, I can make it pure, healthy, and delicious.
I simply used Coconut Cream and a touch of coconut milk to thin it out. (Make sure you refrigerate your Coconut Cream overnight and then be gentle with it to avoid any coconut liquid in your cream.) That plus some vanilla and maple syrup for sweetness, you have your whipped cream/frosting! This makes a small amount of cream, so double or triple the recipe as you see fit. 🙂
Disclaimer: Because I choose to opt out any powdered sugar, this is a loose whipped cream/frosting. You are not going to be able to whip it into peaks. It will also have a forward coconut taste. It is still a marvelous frosting/whipped cream, but it not the fluffy stuff in a can texture. Its thick, smooth, creamy, and very rich.
Also, make sure you whip it well to avoid any bumps (which I don’t mind, but for frosting a cake, you might want smooth). The longer you process, the smoother it becomes. 🙂
If you don’t have time to make your own, there are lots of healthy vegan frosting out there. Dollop Gourmet Frosting just to mention one is Non-GMO, All-Natural, Gluten Free, Soy Free, Dairy Free, Vegan, and Rain-forest Alliance Certified, and Made in the USA!
- 1 can coconut cream
- 1T. coconut milk
- 1t. vanilla
- 1T. maple syrup
- Refrigerate your coconut cream overnight.
- Chill a mixing bowl for 10 minutes
- Carefully open your coconut cream can and scrape all the cream into your chilled bowl (leave the liquid for smoothies)
- Using a hand mixer beat until smooth (about 30 seconds)
- Add remaining ingredients and whip for another minute (adjust sweetness as necessary)
- Use immediately or refrigerate (it will harden as it refrigerated).