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Simple, but rich and divinely delish, coconut whipped cream recipe adapted from 'Dairy Free Made Easy', a handy reference for dairy free living, by Alisa Marie Fleming, Go Dairy Free.
Alisa's recipe called for rice milk powder, which we couldn't find, so we substituted coconut flour or tapioca flour, and simplified the recipe a bit.
Coconut cream is a delicious dairy-free whipped topping for fresh fruit salad, stewed fruit, pumpkin or fruit pies, fruit crumbles and crisps. We love it with peach crisp, rhubarb crisp or apple crisp - our favorite desserts!
Cooking Tips: You'll need an electric mixer, blender or blender stick to make coconut whipped cream. Use a rubber spatula to get ALL the coconut milk out of the cans.
4 - 6 Servings: This recipe makes about 2 cups of coconut cream, and is easily doubled. Enjoy!