Whipped Cashew Coconut Cream (Cool Whip Substitute)

This delicious and healthy whipped cashew coconut cream is a healthy cool whip substitute, made with 3 wholesome ingredients, and whipped into a stiff texture suitable for piping, dolloping on desserts and as a dessert dip.

Course Dessert, Snack

Cuisine Healthy Clean Eating

Keyword cashew coconut cream, clean eating whippped cream, coconut whipped cream, healthy cool whip alternative, healthy whipped cream, whipped cashew coconut cream cool whip substitute

Servings 14

Ingredients

1 1/2 cups cashews, soaked 3+ hours and drained
1 13.5 oz can coconut cream, full fat (solid part only) *see note below
1/2 cup coconut water (left over from the canned coconut cream)
4-6 tablespoons honey or maple syrup (adjust sweetness to preference)
1 teaspoon vanilla extract

Instructions

Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making this recipe to allow coconut cream to separate.
When ready to make the whipped cream, open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.
In a food processor or high speed blender, blend cashews and coconut water on high until a thick paste forms, then scrape the sides.
Add hardened coconut cream, honey and vanilla extract and continue to blend or process on high for 3-5 minutes until the mixture is creamy.
Store frosting covered in the refrigerator for up to one week. It will thicken when chilled but won't completely harden. Enjoy!
Makes approximately 2 cups.
Recipe Tips:
For distinct piping, chill your whipped cashew coconut cream in a filled piping bag with tip in place in the freezer for an hour or so to stiffen the texture.
For best flavor for dolloping or dip, chill your whipped cashew coconut cream in the refrigerator, either an hour or overnight.
Don't use roasted cashews - they are too dry and won't absorb enough water to whip.

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