Coconut Whipped Cream
Write a review
  1. 1 Can Full Fat Coconut Milk (14 ounces). Trader joe's has a very creamy one.
  2. Sweetener to taste. I like to use a little maple syrup, organic sugar, stevia or Xylitol (from birch, not corn)
  3. 1/2 tsp Vanilla or more to taste
  1. Set can of coconut milk and mixing bowl in the fridge overnight or at least for several hours
  2. Set beaters in freezer for a few minutes before you begin
  3. Open can and remove all the solid coconut cream (leaving about 1/4 can of coconut water)
  4. Mix cream in chilled bowl, with chilled beaters until fluffy (3 minutes or so)
  5. Mix in sweetener and vanilla
  6. Use right away or cover and keep in the refrigerator for up to 3 days
  1. Be sure to use full fat coconut milk or it won't work! Those medium chain fatty acids are good for you and can't be stored as fat so indulge a little.
Michele Gelman Wellness