Guilt-less Desserts & Treats for your Family


Cherry Whipped Cream (Dairy Free)

Cherry Whipped Cream

Sometimes you stumble upon good things by accident.

A new favourite restaurant that you just happened to go to as your ‘normal’ wasn’t open; a hilarious TV show that you only watched because the remote was too far way and you couldn’t be bothered leaving the couch; or a new favourite variety of cream that came about because a comedy of errors, a love for Whipped Coconut Cream that borders on dependence and a stubbornness that would rival that of a mule.

What ever the reason, accidental Cherry Whipped Cream is delicious. It can be eaten as a cream or mousse or used in this amazing Ripple Cake.

Cherry Whipped Cream (Dairy Free)
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 200 grams pitted Cherries (I used frozen)
  2. 1 Tablespoons Maple Syrup
  3. 1 Tablespoons Water
  4. 1/2 teaspoon Vanilla Extract
  5. 1 can Coconut Cream (400ml), can left in fridge overnight and the thick cream used; discarding the watery remains.
  6. 2 teaspoons Vanilla Extract
  7. 2 teaspoons Maple Syrup
Instructions
  1. Place the cherries, maple syrup, vanilla and water in a small saucepan and bring to a slow, rolling boil.
  2. Decrease the heat to medium low and cook for 10-15 minutes, or until thick. Ensure that the pot is stirred regularly to prevent sticking or burning.
  3. Use a masher or blender to break down cherries slightly if still chunky.Allow mixture to cool.
  4. In a bowl of a kitchen stand with a whisk attachment, add the thickened coconut cream, maple syrup and vanilla extract and whisk on high until thick.
  5. Turn the whisk off and add the cooled cherry mixture.
  6. Whisk on medium until combined. Place the cream in the fridge and allow to thicken slightly before using.
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/

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