Spiked Chocolate Coconut Whipped Cream

Just because you're vegan doesn't mean that you can't have fresh whipped cream.  From a coconut.

I've been making coconut whipped cream for a while now, but I wanted to try something different.  Adding a few teaspoons of cocoa powder transforms this powder into something really special.  It's simple to make, plus it holds up really well - as long as it's chilled.

This whipped cream is creamy (duh!) with a subtle sweetness.  If it's not sweet or boozy enough for you, add a little more sugar/syrup and liquor.  Depending on your preference, you could add mint or orange flavoring too!

Ingredients for Chocolate Coconut Whipped Cream
2 cans of full-fat coconut milk
2+ tsp. organic cane sugar (or pure maple syrup)
2+ tsp. unsweetened cocoa powder, like Guittard
1-2 tsp. vanilla-infused bourbon, or other type of liquor (learn more about infusing your own!)

a chilled mixing bowl & whisk attachment

Coconut Whipped Cream:
To have a perfect coconut whipped cream, keep several cans of coconut milk in your fridge; sometimes the cream and the milk do not separate properly. The coconut milk should be refrigerated for at least 24 hours. 30-45 minutes before whipping the cream, place the mixing bowl and beater(s) in the fridge too.

When you’re ready, open the can carefully and scoop out the solid cream from the top – only the cream. 

Place it in the mixing bowl. (Save the milk/water for a smoothie or other recipe.) Beat the coconut cream on high for 5-10 minutes. Add few teaspoons of sugar and cocoa powder - and a teaspoon of vanilla and booze, if you want.

Once the cream has stiff peaks, it’s ready to go.

You can spread it around with a spoon or scoop it into a piping bag to make fancier dollops.  Keep it refrigerated  - it should keep for at least 10 hours.

Enjoy this chocolate version of coconut whipped cream - it will make your dessert!