Coconut Whipped Cream

March 12, 2015

Growing up, I remember eating whipped cream by the spoonful after plopping it on my strawberry pie or apple crisp.  Technically, it wasn't cream at all- our favorite was the mock stuff, "whipped topping" (or Cool Whip.)

 

Have you stopped to read the ingredient label on those? It's loaded with chemicals, many of which have been found to be toxic to human health: hydrogenated vegetable oil (linked to heart disease), high fructose corn syrup (worse than sugar), sodium caseinate (linked to autism and allergies), Polysorbate 60 (chemically derived emulsifier), sorbitan monostearate (chemically derived synthetic wax) and more artificial flavors. 


Scary stuff!

 

Making your own whipped cream is easy.  You can use heavy cream and whip it up until it gets nice and thick, or you can use coconut cream and get some additional health benefits along the way since coconut milk is rich in magnesium, potassium, phosphorous and iron.  It has vitamins C, E and B vitamins plus antioxidants (disease-fighting).

 

 

 

Despite being a satureated fat, it's one of the best plant based fats we can include in our diet because it contains lauric acid (viral fighting!) and is a medium chain fatty acid which the body effeciently uses for fuel, rather than storing as fat.

 

Sold on this yet?

 

Here's the easy recipe:

 

Coconut Whipped Cream

1 can coconut milk, full fat, organic

2 Tbsp honey or maple syrup

 

Refrigerate coconut milk for several hours or overnight.  Scoop off the solid coconut milk and reserve the watery milk for smoothies or drinking. 

 

Blend the coconut milk until fluffy, adding in sweetener as desired.  Store in the refrigerator and use within 7 days.

 

That's it! So easy and delicious.  We like dipping strawberries in it for a healthy dessert.

 

Have you made your own whipped cream?

 

 

 

 

 

 

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