Remember how I was talking about embracing the simple pleasures in life here? Well, my morning cup of coffee is one of them. I don’t have five cups, I usually just have one or two. However, it’s a good one. Many years back I was living in Montreal, working as an Assistant Fashion Buyer in the dresses and outerwear department for Melanie Lyne, and drinking instant coffee in the morning before work. Yikes! Instant. I didn’t know much about coffee yet. What I did know about coffee was that it would help me wake up in the morning. It somehow came about that I was in conversation with a wise friend of mine, and I mentioned my morning routine – at which she gasped. The idea of instant coffee conjured up feelings of sympathy for me. Not a few months later, Christmas time arrived and so did my new french press, along with clear instructions and guidance for brewing the perfect cup. I haven’t looked back since.
A good cup of coffee is pipping hot, rich, full-bodied, has an intense flavor and aroma, awakens my senses and is enjoyable until the very last sip. I sometimes take my coffee black, but for the most part I like it with two tablespoons of frothy cream. Lately however, dairy cream hasn’t been sitting well with me. Perhaps it’s because we don’t consume a lot of dairy; for baking, cereal, and smoothies, we use rice milk or almond milk – so maybe my body is naturally giving it up. I’m not sure – but when I saw this post about using coconut cream in your coffee, I just had to try it! After the success I had of using coconut cream to make the espresso frosting for this cake, I felt the odds were in my favor.
As the instructions go, you simply let a can of full fat coconut milk sit in the fridge overnight to solidify into a thick cream. When you open the can, usually about three quarters of it is solid (coconut fat) and the remainder is liquid, which can be used to add in your smoothie. Transfer the thick cream into a medium mixing bowl, whip using a hand mixer on high for 1 minute. Add in a teaspoon of cinnamon and a teaspoon of pure maple syrup (or natural vanilla extract), whip for another three minutes. Spoon over hot coffee, cocoa, chai tea, or whatever drink you fancy, and enjoy your delicious treat!
Maple Cinnamon Coconut Whipped Cream
Makes 1 cup
1 15 ounce can of coconut milk, full fat
1 teaspoon of cinnamon
1 teaspoon of pure maple syrup
- Place can of coconut milk in refrigerator for at least 12 hours – aim for 24.
- When you open the can of coconut milk, you will find a thick layer of cream on top, scoop this out into a medium sized bowl. Take only the cream and leave the coconut water for a smoothie.
- Whip with a hand mixer on high for 1 minute.
- Add in cinnamon and maple syrup (or natural vanilla extract, or a pinch of sugar…).
- Whip for another 3 minutes.
- Spoon over hot beverage and enjoy!
You can also use this coconut whipped cream over fruit, crumbles, pies…anything where you would enjoy regular whipped cream – which means, the possibilities are endless!
* Original recipe from Nutty Kitchen
Editor at The Best of this Life
Emily Smith is the founder and editor of The Best of this Life. She has two littles, a darling husband, and dreams of owning a new puppy. A gluten-free connoisseur, social media maven and reigning fashionista (in her own rights). She loves writing and shares her three core values with her readers – love life, live well, share the beauty.