Whipped Coconut Cream

Somewhere in my travels on the interwebs I found an easy, though not low fat, dairy free substitute to whipped cream. It worked brilliantly and I expect I’ll be using it often. A tablespoon of sugar, honey or agave nectar can be added to it during the whipping process to sweeten it. A teaspoon of extracts such as vanilla, almond or orange can also be added to mask the coconut flavor.

1 can coconut milk, chilled in the refrigerator at least 8 hours

Punch a hole in the bottom of the can and drain off the thin coconut water. When it becomes opaque white and is the consistency of heavy cream, remove the top of the can and spoon out the coconut cream into a mixing bowl. With an electric mixer or a stand mixer, whip on medium speed until it resembles whipped cream. Add sweeteners and/or flavorings about half way through. Can be used immediately or refrigerated for later.

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About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Dessert, Gluten Free, Sugar Free, Vegan. Bookmark the permalink.

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