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Who doesn’t like whipped cream? It just tops off a big bowl of berries perfectly! The best part is how easy it is.

Ingredients:

- 1can of full fat coconut milk
- Sweetener of choice (optional)

Place the can of coconut milk in the fridge for a few hours to overnight. The longer the better. You want all the fat and cream to sort of bind together in the can.

Carefully open jar and spoon all the thick creamy fat that hardened at the top of the can and place in a bowl. You can also puncture the bottom with a can opener to let the liquid part drain out before you open the can all the way. Either way you want to separate the thick creamy part from the watery part. You can save the liquid part to drink after a work out (lots of electrolytes and potassium) or use in a smoothie or as a liquid for baked goods.

Once you have the thick creamy part in a bowl you can sweeten if you want to. I have honey pictured here, but I have also used stevia. You only need a teaspoon or 2! The coconut cream has a sweetness of its own. I picked up of this nifty whipped cream dispenser at Bed Bath and Beyond over christmas because then I can just keep the mixture in the fridge and use it as I want it. Otherwise, whip it up with an electric mixer on the high whip speed until thick! Yum! The perfect topper!

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4 Responses to “Coconut Milk Whipped Cream”

  1. [...] Coconut Milk Whipped Cream (momgonepaleo.com) [...]

  2. Mary Beth says:

    Looks easy! And, I never thought of a whipped cream dispenser. I need to look into that.
    Thank you. :)

  3. [...] and an almond or hazelnut meal crust. I also have a yummy apple crisp recipe. I have posted both coconut milk whipped cream and ice cream recipes on the blog that you can use as [...]

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