At any given time, I have about four cans of Trader Joe’s coconut cream in my fridge. It is my go-to dessert in a crisis. You know, the kind of crisis when you’re on a health kick, craving something sweet, and there isn’t a sweet thing to be found in your kitchen? Coconut cream makes the struggle less real.
When cold and whipped, coconut cream takes on almost the exact consistency of whipped cream, making it perfect for topping fruit. Remember those piña colada skewers I made a while back? So. Good.
Made with finely grated dark chocolate and cocoa powder, the chocolate version of this whipped coconut cream recipe is a delicious dessert addition to any menu.
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Vegan Dark Chocolate Fruit Dip
By Published: February 10, 2016
At any given time, I have about four cans of Trader Joe's coconut cream in my fridge. It is my go-to dessert in a crisis. You …
Ingredients
- 14 ounces coconut cream refrigerated overnight
- 4 tablespoons cane sugar
- 2 teaspoons pure vanilla extract
- 2 ounces dark chocolate frozen, finely grated
- 2 tablespoons unsweetened cocoa powder
Instructions
- Scoop solid coconut cream out of the can into the mixer bowl, discarding any remaining liquid
- Place bowl and whisk of a stand-mixer and chocolate bar in the freezer for 15 to 20 minutes.
- Removing one square at a time, grate the chocolate using your finest grater {almost as small as a microplane}.
- Add sugar and vanilla and mix on the highest speed for a few minutes until cream is light and fluffy.
- Add grated chocolate and cocoa powder and mix on high until fully incorporated.
- Serve right away or refrigerate and serve at a later time.
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This dip is genius! I currently have all ingredients on hand! I’d love to eat this on everything, Im thinking pancakes and waffles:)
Thank you! It would go wonderfully on pancakes and waffles. I was thinking it could even be used as cake frosting 🙂