Coconut Whipped Cream
When David was diagnosed with cancer, one of the things he missed the most was sweet treats, especially creamy treats like pudding and ice cream. This coconut whipped cream has been a lifesaver. You can put it on top of fruit , put it in your coffee, or just eat it right out of the bowl. It’s so delicious and it’s easy to make.
Coconut Whipped Cream
1 14oz can of Organic Coconut Cream or full fat Coconut Milk
1/2 tsp of vanilla extract
1 tsp honey (optional)
You can add a dash of cinnamon for extra flavor
Chill the coconut cream or milk overnight in the fridge, it’s important that it’s cold to get it to whip up. If you don’t have the time you can choose not to chill it, but it will be more like a loose cream than a thicker whipped cream…it’s still delicious.
Open your chilled coconut cream or milk and scoop out the thick creamy layer on the top if you want a nice thick whipped cream. You can use the remaining liquid if you want to thin it down a bit. Add all ingredients to a bowl that has been chilled in the fridge for 10-15 minutes. Beat with a hand mixer or stand mixer for about 1 minute. It should get nice and stiff. Try not to over mix it or it might separate.
Serve immediately or keep in a sealed container in the fridge for up to 2 weeks.
Nancy is a Certified Health Coach and loves to cook healthy, delicious food for her friends and family.
