Consult with a Nutritionist
Sinfully Delicious Coconut Whipped Cream ... Times Two
Coconut whipped cream offers all the health benefits of coconut oil (MCT's, Lauric Acid, etc.) while providing you a novel and tasty way to enjoy these benefits. Why not try a recipe for your Valentine's Day desert? Coconut whipped cream is great with heart shaped (gluten-free) brownies, organic fruit, or even chocolate almond pudding. Honestly, I eat it a bit too often!!!
You can make two types of whipped cream - a soft whip, or a firm whip. Here's how to make each version:
Makes 2-3 cups whipped cream
Ingredients
- Firmer Whipped Cream:
- 2 cans (15.33 ounces each) organic coconut milk, refrigerated over night
- 2 Tablespoons Grade A organic maple syrup or local honey
- 1 Teaspoon organic vanilla extract
- Softer Whipped Cream:
- 1 tetra pak of coconut cream, refrigerated over night
- 2 Tablespoons Grade A organic maple syrup or local honey
- 1 Teaspoon organic vanilla extract
Instructions
- For the firmer whipped cream: scoop off the solid coconut cream from off the top, leaving the liquid behind for another use (add it to your smoothie). Place the coconut cream, maple syrup or honey, and the vanilla in a mixer and beat on high for 10 minutes until the whipped cream is fluffy.
- For the softer whipped cream: pour the entire tetra pak of coconut cream into a mixer bowl and add the maple syrup or honey and the vanilla. Beat the mixture on high for 15 minutes until the cream is light, fluffy, and holds a very soft peak.
- Serve both types of whipped cream as soon as possible for best results. The softer whipped cream will usually hold in the refrigerator up to 2 days without separating. The firmer version usually starts to separate in a day.
- TIP: Keep all your tools ice cold (put your mixing blades and bowl in the freezer for a while before starting this recipe)