Nowadays you can find dairy free whipped topping in the freezer section of most grocery stores. I have tried many of them and they are very yummy. However, they are often filled with sugars and vegetable oils. This whipped topping literally comes together in minutes and it is made from only 4 pure ingredients-it couldn’t be easier. Like most all successful recipes it does require forethought however. Namely you will need to pop the coconut milk and whisk and bowl in the fridge and freezer, respectively, the night before. I use whole freeze dried raspberries in this topping, which I then grind into a fine powder in a clean coffee grinder (not one that I use for coffee or spices but rather for grinding things like chia seeds). Make sure you clean the inside of your coffee grinder well-I use a lightly damp towel. You can purchase already ground raspberry powders, usually on-line. If you would prefer another berry in this topping you can substitute strawberry or blueberry powder. Make this Keto friendly by simply subbing keto sweetener of your choice
Pop 2 cans of coconut milk in refrigerator overnight. Chill mixing bowl and whisk in the freezer for at least 30 minutes or overnight. Scoop solid coconut cream from the cans of coconut milk and place in your mixing bowl.
Whip on high until stiff soft peaks form (about 2 minutes or so). Add maple syrup, vanilla and raspberry powder and whip very briefly to incorporate ingredients evenly. Store whipped topping in a container in fridge for up to 5 days.
*add about 3-4 tablespoons of freeze dried whole raspberries to a food processor or coffee grinder (not one that you use for coffee or spices) and blitz until you have a fine powder (about 30 seconds to 1 minute or more)
Ingredients
Directions
Pop 2 cans of coconut milk in refrigerator overnight. Chill mixing bowl and whisk in the freezer for at least 30 minutes or overnight. Scoop solid coconut cream from the cans of coconut milk and place in your mixing bowl.
Whip on high until stiff soft peaks form (about 2 minutes or so). Add maple syrup, vanilla and raspberry powder and whip very briefly to incorporate ingredients evenly. Store whipped topping in a container in fridge for up to 5 days.
*add about 3-4 tablespoons of freeze dried whole raspberries to a food processor or coffee grinder (not one that you use for coffee or spices) and blitz until you have a fine powder (about 30 seconds to 1 minute or more)