Whipped Coconut Cream is a lovely non-dairy and sugar free cream for sponges and muffins. It is delicious and VEGAN!
Refrigerate the can of coconut cream overnight unopened.
When you're ready to make the cream, carefully open and remove any solidified coconut fat on the top and discard.
Pour into a medium bowl and with a high-speed electric mixer, beat for 3 - 4 minutes or until soft peaks form.
Add the vanilla and stevia and mix to combine.
Cover and refrigerate until ready to use.
Recipe Hints and Tips:
- Coconut cream is naturally sweet so have a steady hand when it comes to adding the stevia - add to taste.