Peppermint Whip Cream
 
Prep time
Total time
 
A healthy, all natural, vegan whip cream that is light, fluffy and flavored with peppermint and made with coconut milk.
Serves: 2 Cups
Ingredients
  • 1 14oz can coconut cream or full fat coconut milk
  • 1 tsp. vanilla
  • ¼ tsp. peppermint extract
  • 1 tbsp. powdered sugar
Instructions
  1. Place the coconut cream or canned coconut milk in the coldest part of the refrigerator for 24 hours. Do not open or shake the can. Don't touch it!
  2. The next day:
  3. Carefully spoon out the coconut cream and place in a large bowl; beat on high speed until light and fluffy; about 5 minutes. You may have to scrap down the sides of the bowl a few times. ( NOTE: do not use the liquid coconut milk, you just want the solids from the can. You should have about a ¼ cup of liquid coconut milk left over. Discard it or use for another purpose.) Beat in vanilla extract, peppermint extract and sugar, about 2 more minutes. Taste to see if you need more sugar.
  4. Store in an airtight container in the refrigerator. If it harden up a bit you can re-whip it. It should last at least a week or more.
  5. Top on ice cream, smoothies, coffee, cupcakes, muffins and more.
Notes
Calories per two tablespoons: 45, Fat: 4, Sodium: 6.3, Carbs: 1.5, Fiber: 0, Sugar: 1, Protein: 1
Nutrition Information
Serving size: 2 tbsp. (16 servings)
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2013/12/01/peppermint-whip-cream/