Coconut cream is a thick, rich product made from the flesh of mature coconuts. It has a higher fat content than coconut milk, making it an excellent substitute for heavy cream in many recipes. You can find coconut cream in cans at most grocery stores, often located in the Asian foods section. For best results, opt for full-fat coconut cream or coconut milk to achieve the desired creaminess in your dishes.

2 (13.5-ounce) cans full-fat coconut milk, refrigerated overnight
2½ tablespoons maple syrup (or powdered sugar)
1 tablespoon pure vanilla extract
A pinch of sea salt

Chill the Cans: Place the cans of coconut milk in the refrigerator overnight to allow the coconut solids to separate from the liquid.
Scoop and Whip: Open the cans and scoop out the hardened coconut solids into a mixing bowl. Reserve the coconut water for smoothies or other uses.
Whip: Using a stand mixer or hand mixer, beat the coconut solids on high speed until soft peaks form. Be careful not to overmix, as this can cause the cream to soften.
Sweeten and Flavor: Gently fold in maple syrup, vanilla extract, and a pinch of sea salt. Chill until ready to serve.

Whipped coconut cream is perfect as a topping for cakes, pies, or even pancakes. It can also be used to enhance desserts like Strawberry Rhubarb Overnight Oats or baked oatmeal.

1 can full-fat coconut milk
¼ cup cocoa powder
2-3 tablespoons sweetener (sugar, maple syrup, or honey)

Blend Ingredients: In a blender, combine the coconut milk, cocoa powder, and sweetener. Blend until smooth and creamy.
Chill: Pour the mixture into serving bowls and refrigerate for at least 30 minutes to set.

This vegan chocolate pudding is not only quick to make but also a delightful treat that satisfies your sweet tooth with just three ingredients. It’s a perfect dessert for kids and adults alike!

1½ cups toasted almond slivers
1 cup toasted unsweetened coconut flakes
6 tablespoons maple syrup
5 tablespoons melted coconut oil
1 cup raw cashews (soaked)
1 can (13.5 ounces) coconut cream or full-fat coconut milk
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
A pinch of salt

Make the Crust: In a food processor, pulse the almond slivers and coconut flakes until they resemble coarse crumbs. Add maple syrup, melted coconut oil, cinnamon, and salt, and pulse until combined. Press the mixture into the bottom of a lined square pan and freeze.
Prepare the Filling: Blend the soaked cashews, coconut cream, remaining coconut oil, maple syrup, vanilla, and salt until smooth.
Assemble: Pour the filling over the crust and freeze until solid (about 6 hours).
Serve: Cut into squares and enjoy! These bars can be stored in the freezer for up to three months.

These coconut cream bars are creamy, decadent, and a fantastic treat for gatherings. They are gluten-free, vegan, and easy to make ahead of time.

Coconut cream is a fantastic ingredient that can transform simple recipes into indulgent desserts. From whipped coconut cream to chocolate puddings and no-bake bars, the possibilities are endless. Whether you're following a vegan diet or just looking for a dairy-free alternative, these coconut cream recipes are sure to impress your family and friends. Enjoy experimenting with coconut cream in your kitchen, and savor the delightful flavors it brings to your desserts!