Print Recipe

Caramel Whipped Cream

Prep Time1 d
Cook Time40 mins
Total Time1 d 1 hr
Author: Lisa@mummymade.it

Ingredients

Whipped Coconut Cream

  • 1 can of Coconut Cream 440ml (organic or preservative less/free), opened and placed in the fridge overnight

Caramel Sauce

  • 1 can Coconut Cream 400 ml can- Light Cream can be substituted
  • 1/2 Cup Maple Syrup
  • dash of salt
  • 2 teaspoons Vanilla Extract

Instructions

Whipped Coconut Cream

  • Place the cream in the mixing bowl of a kitchen stand with a whisk attachment.
  • For every 1/2 cup of coconut cream add 2-3 tablespoons of Caramel.
  • Add the caramel 1 tablespoon at a time and check for required taste.
  • Whip until thickened and place in fridge until set.

Caramel Sauce

  • Place the coconut cream, maple syrup and salt in a saucepan over medium/high heat.
  • Bring mixture to boil, then reduce to medium heat.
  • Allow the mixture to bubble until quite thick and dark golden in colour. Stir regularly to prevent burning.
  • This will take 15-25 minutes (this will depend on the quality of your coconut cream)
  • Add vanilla and continue to cook on medium heat for another 5 minutes.
  • The caramel will be dark golden in colour and delicious.
  • When cooler, place into a container and keep in fridge. The caramel will thicken as it refridgerates.