If you’re on a Gluten Free Diet or a Dairy Free Diet (or both), Whipped Coconut Cream is an incredible substitute for ice cream or whipped dairy cream on desserts. I developed this Whipped Coconut Cream recipe out of pure frustration that everyone else could put whipped cream on their yummy dessert and I couldn’t. . . it is definitely a fair trade! This recipe goes well with healthy baking and while its not loaded with vitamins and minerals, it is filled with medium chain fats. As a Fort Collins Nutritionist, I recommend some medium chain fats like coconut milk and coconut oil to my clients because they does not get stored as fat as readily as other fats in the diet– instead, medium chain fats are much more likely to be burned off and used as fuel. Give this delicious recipe a try!
Whipped Coconut Cream
Yield: 10 servings
Prep time: 30 minutes
Ingredients:
1 14 oz. can coconut milk (not light)
2 tablespoons agave nectar
2 teaspoons vanilla
Pinch sea salt
Directions:
1. Shake can of coconut milk well, remove lid, and place in freezer for 20 minutes
2. Pour coconut milk into bowl for mixer, food processor, or high-powered blender and blend at high speed for 4 to 5 minutes
3. Add remaining ingredients and continue blending until well combined and mixture forms stiff peaks
4. Serve over apple crisp or in-place of whipped cream or ice cream
Note: I was a bit impatient and skipped the freezing step and that is why the coconut cream in the picture is more like a “drizzle” versus a “dollop”- when you allow the coconut milk to chill properly, it will whip up beautifully and look a lot like whipped cream!
If you leave the can of coconut milk in the refrigerator over night, you can skim off the “cream” eliminating the necessity of the freezer step!