Coconut Cream Whipped Topping

My coconut cream whipped topping is a healthy, versatile treat you can use for cupcakes, cakes, tortes, breads, pies or simply as a dip for fruit (hint: it’s a delicious topping on my carrot cake cupcakes). Plus you get a bonus dose of healthy fats in every serving!

Ingredients

• 1 can of full fat coconut milk (use only the cream solid and discard the liquid)

• 1/3 c pure maple syrup

• 1 t vanilla

Instructions

Place the solid cream in a mixing bowl. Use a hand mixer to whip it for a few seconds until it is smooth. Do not over beat! Add the maple syrup and the vanilla, whip for another minute or two until you get a light and fluffy consistency. Refrigerate for at least 30 minutes before serving. Store in the refrigerator for up to 3 days. Makes 1 ½ cups.

TIP: If you like to pile on the topping like I do, you may want to double this recipe and save the rest for dipping.