Make your own whipped cream using coconut milk.
Did you know you can make a decadent whipped cream by using a can of coconut milk? Not only is it simple to make, but it’s amazing. It tastes much better for you than the chemical laden commercial brands of whipped cream too.
1 Can of Coconut Milk (full fat…don’t use the light version…you’ll break my heart)
1 teaspoon vanilla
1 packet of Stevia (or 2 teaspoons of regular cane sugar, confectioner’s sugar, or even a touch of maple syrup)
Place a can of full-fat can coconut milk in the refrigerator over night. It must be full-fat because you will be whipping the solid cream. This is a crucial step as the coconut cream needs to be chilled until it’s very firm. I once tried to make whipped coconut cream without chilling the can – big mistake! It was a watery mess and wouldn’t work so I made Strawberries and Cream Smoothies with it. Problem solved!
Just before you make your whipped cream, place a mixing bowl in the freezer for 5 minutes or so. This helps keep everything cold and will be especially helpful for those of you in very warm climates.
Remove the chilled can from fridge and FLIP it upside down. Why flip it upside down? The liquid coconut milk (the part that doesn’t harden) will now be at the top of the can!
Open the can. See the liquid at the top? You won’t be whipping this part. Pour the coconut liquid into another bowl. You should have just under 1 cup of liquid, but this yield will vary a bit by brand and even by can. Don’t throw it away – use it in smoothies.
As you can see below, you are left with only the hardened coconut cream! This is exactly what we want to use to make our coconut whipped cream.
Scoop the coconut cream into your chilled bowl. Use a hand mixer and whip the cream until fluffy.
Add in vanilla extract and Stevia and whip it again.
How to use:
You can use this whipped cream just like regular dairy whipped cream. It’s amazing on fruit, pancakes, French Toast, on top of smoothies or any dessert. Have fun making different kinds of flavors such as almond and orange blossom, rose…the options are really endless!
You can store leftovers in a sealed container for up to 2 weeks in the refrigerator.