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May 28, 2014

Coconut Whipped Cream



I think I’ve mentioned on here in the past how amazing coconut is. If I haven’t, it’s amazing. I haven’t even ventured into the world of coconut flour yet and have been helped immensely during my time on this repair diet by using coconut sugar, coconut flakes, and coconut milk. And today, I want to share yet another way to use coconut to make a healthier version of something that's not so healthy. As always, this recipe is gluten-free, dairy-free, and egg-free.

Coconut Whipped Cream

You’ll need:
3 cans of coconut milk
2 tsp. cinnamon, plus an extra sprinkle ;) (I use McCormick because it's gf)
8 tsp. coconut sugar (like this)
4 tsp. vanilla
(I've seen all different combinations of things added to this, like maple syrup, lemon, just sugar and vanilla, etc. This is just the version I've settled on. Obviously you could just do one can and lessen the other ingredients accordingly.)

1) Place the cans of coconut milk in the freezer for 10 minutes. (I read everywhere to refrigerate them for 24 hours, but I've found that makes the milk way too hard, and also, who can wait that long??) At this point, the milk will have separated, with the harder half on top (though I have had the harder half stay in the bottom before--go figure), and you'll scoop out and use the hard part.


2) Place the coconut milk, cinnamon, sugar, and vanilla in a large mixing bowl and mix well until all is combined and relatively fluffy.





That's it! Just store it in the fridge, and you can use it for whatever you want. It will harden some in the fridge, and I like to scoop it out and put strawberries on it. That's pretty tasty.






I wanted to mention that I've made this a few times and never before has it turned out this lumpy. It's usually very smooth even after it's refrigerated, so I'm not sure what could have caused it, but I'm wondering if it was because I made it on a very hot day in a very hot kitchen.

Of course this whipped cream was such an easy trick, I just had to figure out more ways to use it, so next week I'll be sharing another--even tastier--way you can use this recipe!







P.S. Linking up with Delicious Dish Tuesday,Show Me What Ya Got, Time to Sparkle, Share Your Stuff Tuesday, Share It Link Party, Do Tell Tuesday, The Creative Exchange Link Party, and Real Food Recipe Round Up here and here.

10 comments:

  1. Are you kidding me?! This looks fabulous! I'm literally sending this to family and friends right now, haha. Thanks for the recipe!

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  2. This looks deeeelicious! Can't wait to see what you incorporate it into.

    http://christycee.blogspot.ca/

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    Replies
    1. Thanks so much, Christy! I'm excited to finally share it with you guys! So glad you stopped by! :)

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  3. Replies
    1. Thanks so much for stopping by! =)

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  4. This looks really yummy! Thanks for linking to The Creative Exchange!

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    1. Hey Laura! Thanks so much for visiting! =)

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  5. What do you do with the rest of the 3 cans of coconut milk if you're only scooping off what has solidified from the top?

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    Replies
    1. People use the leftover coconut water for things like smoothies. I just haven't found a particular use for it yet. :)

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