Coconut Whipped Cream (Dairy Free)

    I can easily put away some homemade whipped cream. I'd top it on my life if I could. Wouldn't you like something sweet following you around all the time (wishful thinking)? Coconut whipped cream is dairy free and equally tasty. You can still slightly taste the coconut's natural flavor. But, is that really a bad thing to taste? Please excuse the color, I promise it's delicious! This coconut whipped cream is organic and can be naturally sweetened. With a food processor or good blender it comes together without a hitch. This is the guilt free topping of your dreams. Above, I topped some fresh marinated fruit with the whipped topping. Try it if you dare, but please follow the directions carefully ;) 

Ingredients:

• 2 cans of unsweetened organic coconut cream (Thrive Market online has a few varieties but Publix also carries 2 types that I know of.) *Do Not Shake Cans!!!
• 1 T of powdered sugar (can substitute with the powdered sweetener of your choice).
• 1 tsp vanilla extract
• *Optional- 1 tsp fresh citrus zest of choice.

Directions:

*Buy the cans of coconut cream and put them immediately into the refrigerator. I'll express this again, do not shake the cans or you'll mix the separated cream into the water and it won't create the texture of whipped cream.  You will need to chill these cans overnight or for a minimum of 8 hours. You're going to be carefully scooping out the top of the thickened cream into the food processor and then discarding or re-using the coconut water, that collects at the bottom, elsewhere. I like to use the coconut water in Popsicle recipes. 

1. Prepare your blender or processor by chilling in the fridge ahead of time and having it set up and ready before you pull the cans out of the fridge. 
2. Carefully, open the pre-chilled cans of coconut cream while trying not to tilt or shake them (repetitive but important).  Spoon out the solidified cream from the top of the can into the processor or blender. 
3. Blend coconut cream alone for 2 minutes (pulsing on and off every 10 seconds in a processor) and then use a spatula to scrape down the sides. 
4.  Add in the powdered sugar and vanilla.
5. Blend or pulse again for another minute or two depending on the texture of the whipped cream. Keep an eye on it closely because the time will vary a little. You'll know when the texture is the way you want. It should form stiff peaks and cling to the back of your spoon. If you over blend it'll be more like a coconut butter. 
6. If you wanted to add the zest, just fold it in carefully with a spatula. Lime zest goes swimmingly with the coco-nutty flavor. 
7. You can serve immediately or put back in the fridge to serve up to a day later. Just don't leave it out on the counter, it needs to be cold. 
8. Serve over fresh fruit, pies, ice cream, iced coffee, or anything you like! 

*For a natural sweetener I froze half of a banana, blended the banana separately, re-froze it for 15 minutes to chill, and then slowly incorporated it into the coconut whipped cream. It will get watery with the banana in said mixture, after a while, so serve it immediately if using banana instead of powdered sugar. Enjoy!