Coconut Whipped Cream

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We love our whipped cream in coffee, on berries for dessert, really on any of our primal desserts.  But it’s nice to have an alternative to dairy and for our Paleo friends.

We thought it would be good to have some cold coconut milk and stuck a can into the fridge for a couple of hours. When we opened it we noticed that it had gotten very thick on top, so we scooped it out and noticed that it had separated from the coconut water. So we added a little cinnamon and a little organic vanilla extract to the thick coconut and whipped it up. To our happy surprise it got thick and creamy immediately, and Oh Wow!!! sooooo good.

We tried it on our Paleo waffles for Thanksgiving breakfast, on top of a pile of berries.  It's great as a treat in coffee.  YUM!

So here are a couple of pictures for you – try it, it is so incredibly easy and completely gluten and dairy-free.

Step 1: Take a “full fat” can of Organic Coconut Milk and place it in the fridge for some time or best over night (in the freezer for 30 min. to an hour if you forget the night before or are short on time).

Refrigerated Coconut Milk being scooped out of can.

Step 2: Make sure that you scoop out all the thickened coconut cream, and that the water is left over. Don’t discard the water, use it to drink or in a shake.

Coconut Water

Step 3: After scooping it out, add a little vanilla, maybe some cinnamon, and whip it in a mixing bowl until it begins to thicken.

Step 4: Enjoy every bite, anyway you like! :-)

Coconut-whipped-cream-final

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