Coconut Whipped Cream

Coconut Whipped Cream
As I mentioned in a previous post I am on a 50 day fast before Easter. That basically means that I am vegan with the exception of fish and bread. That’s why I like to try new things and come up with nice recipes that are easy and delicious for people on a fast, vegans, people avoiding dairy or are lactose-intolerant and of course everyone else. So basically it’s for everyone.
For this recipe it’s very important to use chilled full fat coconut milk from a can. So keep a can or two of coconut milk in your fridge so that you’re always ready to make this recipe!

Ingredients:

  • One can chilled coconut milk
  • 1 1/5 tsp raw cocoa
  • 2 tsp stevia
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • Pinch of salt
  • Cold mixing bowl
  • Electric beater
  • Optional: Blue Berries and Mint Leaves

Instructions:

  • Refrigerate the can of coconut milk, at least 8 hours or overnight.
  • Open can of coconut milk, do not shake it! Scoop coconut cream solids into a cold mixing bowl. Reserve remaining liquid for another use or not.. 
  • Beat coconut cream using electric mixer on medium speed; turn to high speed. Beat until stiff peaks form, it will take about 7 to 8 minutes. Add the other ingredients to coconut cream; beat 1 minute more. Taste and add more stevia if desired.
Do not use “lite” coconut milk – it won’t whip. Organic coconut milk offers the best consistency. What I love is that so many variations are optional: add citrus zest, almond extract, pumpkin pie spice! Plan ahead, because the coconut milk needs to chill overnight.Best to serve immediately. If you want to store it, refrigerate in a glass container or Mason jar for up to 3 days. Shake or whisk gently to fluff the cream again before serving. Enjoy!

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