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Easy Coconut Whipped Cream

 

 

Thanksgiving is almost here! And that makes me think of pumpkin pie…with whipped cream of course!  I don’t have a recipe for pumpkin pie, but I can tell you about a quick and easy way to make a healthy and delicious version of whipped cream.  All you need is a can of coconut milk!

If you Google coconut milk whipped cream, you’ll get loads of results. This is a very popular idea and for good reason. Who doesn’t love a dollop of sweet, creamy goodness on their dessert or even to top off a cup of hot cocoa?

This is how I made mine:

Put a can of full-fat coconut milk (not light and not the kind of coconut milk designed for drinking out of the container) in the refrigerator overnight. When you’re ready to use it, open the can and scoop out the cream (coconut is not low fat!). You can save the liquid to add to a smoothie or another recipe or even drink it if you like. Put the coconut cream in a bowl and whip it with an electric mixer until it gets fluffy. That’s it! You’ve got whipped cream!

Now, to make this whipped cream even better, I highly recommend that you add a little stevia (I used liquid vanilla flavored) or your favorite sweetener of choice. I also added a splash of vanilla extract and 1 tsp. of lemon extract. The lemon is what put it over the top for me. I think there are several other flavors that could work nicely, too, like orange or almond extract.

This kept nicely in the fridge but did become more dense. You can always re-whip it if needed. Here’s a step-by-step photo tutorial if you want to see how it’s done.

And if you don’t have a pie or cake to top, you can enjoy it by the spoonful!

 

 

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  1. […] trying a recipe for mint chocolate frosting shots. It is basically just a dressed up version of coconut milk whipped cream, and it’s very tasty! But I wondered what would happen if I added even more creaminess with […]

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