Oh sweet invisible internet friend of mine, I hope you’re sitting down because life as you know it is about to change forever.

Unless you’re one step ahead of me and already all aboard the whipped coconut cream train?!

If so then you better run because I am cross with you for leaving me behind!

But seriously . . . did you know about this?!

I had heard about it but had never given it a try until we made our epic, awesome Easter-land cake a few weeks ago. Since then there has been no turning back!

Not even kidding, I have literally been eating it on all of the things!

On this banana bread, and these muffins or straight up by the spoonful!

It is all kinds of incredible!

So light, so creamy so insanely delicious!

Made with just 2 ingredients – coconut cream and vanilla, it also happens to be vegan, dairy free and paleo friendly but, most importantly, its insanely, and I mean insanely delicious!

It so creamy, so dreamy, subtly sweet with just a hint of coconut and the perfect little hum of vanilla. Its just so, so good and it could not be easier to make.

It’s just like making regular whipped cream but a million times better if you ask me!

The hardest part about making this deliciousness is waiting for the open can to work its magic in the fridge overnight . . . which really isn’t that hard because well . . . sleep ♥♥♥

The trick to it is to open your can of coconut cream and place it, uncovered in the fridge overnight. While it’s sitting, chillin’ in the fridge this magical thing happens – The cream separates from the water. I have no idea how or why it happens just that it does.

It’s crazy cool, all kinds of awesome and I am not going to question, how or why, I’m just going to enjoy its deliciousness.

So, once you have cracked open your can of magical coconutty deliciousness, pop it in the fridge and then hop on into bed and dream about the deliciousness you will create when you wake in the morning.

Then, after you have had yourself an amazing night sleep, woken up feeling all refreshed and energised ready to take on the glorious brand new day that is upon you, you can get your whipped coconut cream on and have it with your breakfast!! ( ← thank me later 😉 )

Simply scoop that super thick, extra creamy, coconutty deliciousness and place it into a bowl, then add your vanilla and give it a little whiskaroo and boomshakalocka, done!

Told you it was easy right?

And would you just look at it?!

So light, so creamy and those little flecks of vanilla ♥♥♥

Speaking of things we love, love, love and because it’s such a classic flavour combination and, well, you can’t go past a classic, you should probably do this . . .

And because there is nothing more satisfying than licking freshly whipped cream straight off the beaters I suggest you do that too. . .

All natural, 2 ingredient, vanilla infused whipped coconut cream that also happens to be vegan, dairy free and paleo . . .

Where have you been all my life?!

PS – You want to have a batch of this ready because next up we are making some delightful little muffins that are just begging to be smothered with some of this light and creamy vanilla infused deliciousness  😉

Make it. Eat it. Love, love, love it.

Whipped Vanilla Coconut Cream {Vegan, Dairy Free & Paleo Friendly}
Makes approx 1 cup of subtly sweet, vanilla infused, creamy, dreamy, vegan, dairy free and paleo friendly, fluffy, light whipped cream

Ingredients –

1 can of coconut cream

1 teaspoon of vanilla extract

Method –

1 – The night before you want to make your coconut cream you will need to open the can and place it in the fridge overnight.

Overnight the cream will separate and solidify  at the top of the can leaving the coconut water at the bottom of the can.

2 – Once your cream has done its thing overnight scoop out the cream and place it into the bowl of your stand mixer or a medium size bowl – keep the coconut water to use in smoothies or just drink it as is – yum.

3 – Add vanilla and whisk until thick and creamy, it will look very much like regular whipped cream, only slightly thicker.

4 – Taste and add a little extra vanilla if you prefer.

5 – Store in the fridge until ready to use. FYI – Once it’s whipped if you’re to using it right away and do set it in fridge for later use, be prepared for it to firm up quite a bit. But, never fear, simply let it sit at room temp for 5 mins and give it a good stir and it will be creamy, dreamy and ready to use as you wish 🙂

6 – Eat it on all of the things!!!!!!

You could slather it on some banana bread, or muffins, dip your fruit into it or eat it straight up by the spoonful. Or you could also use it to frost cakes or cupcakes or serve it on on top of your morning waffles, or pancakes, or instead of yoghurt with your muesli or granola, add it to (or serve it on) a smoothie, use it as a face mask . . . .

Enjoy xoxo
___________________________________________

Question of the day –

Have you made whipped coconut cream before? What’s your fave way to serve it?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of al that is good in this world when you do make this whipped coconut cream (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to 🙂
___________________________________________