Get excited my friends. Coconut Whipped Cream. Have you tried it? If so, I’m sure you’re equally as obsessed as I am. If you haven’t experienced it yet, go run to the store and pick up a can of coconut milk because life is going to be pretty delicious once you try it out! I don’t know why I waited so long to make this. It’s the easiest thing to make and tastes so decadent. I can’t get enough. First I tried it with fresh, juicy peaches from the Farmer’s Market. Then, I dipped Banana Oatmeal Cookies in it. The next morning, I had it with strawberries, blackberries, chia seeds, and some Paleo Granola for breakfast. (Whipped cream for breakfast, YAY!) I’m planning to use it as frosting for guilt-free cupcakes in my near future and dreaming about it as a perfect topping on a cobbler. Mitch’s idea is to put a scoop of it in his coffee, yumm! You get the point, it’s amazing with everything! AND it’s dairy-free. . . you’d never even know it!
Here’s the key: refrigerate the can of coconut milk overnight. I actually have a few cans sitting in my fridge so they’re ready to go whenever I feel the need to whip some up. While it’s in the fridge, the coconut cream will separate from the coconut water. Take the can out and flip it over so the water is on the top. Save that goodness for your smoothies or just drink it on it’s own – so refreshing! Then you’re good to go and can scoop the cream out into a bowl to whip whip whip.
Ingredients
1 (13.5 oz) can coconut milk – refrigerated overnight
1 tsp vanilla extract
Optional: 3 drops organic liquid stevia for extra sweetness
Peaches (or your favorite fruit)
Fresh mint leaves – chopped
Instructions
1. Remove coconut milk from the fridge. Flip over. Open can and pour out the coconut
water. Scoop coconut cream into a bowl.
2. Add vanilla extract and/or liquid stevia.
3. Using a stand mixer or hand beaters, whip the coconut cream on medium-high for
about 3 minutes until soft peaks form.
4. Serve with peaches, berries, cobbler, granola, waffles . . . (anything that you’d put whipped cream on!)
5. Garnish with fresh mint.
Note: you can store any unused whipped coconut cream in a sealed container in the refrigerator for
several days. It will firm up a bit, so you always can re-whip it if you’d like it fluffier.
Can you believe how easy that is? I’m so excited for you to make it and can’t wait to hear how much you love it!
Photography by Kristen Schellenberg
