Whipped Coconut Cream
Whipped coconut cream brings back memories of warm summer nights and dipped in strawberries. This version has coconuts which contains fats in the form of medium chain saturated fatty acids (MCFAs) in particular, one called lauric acid. Lauric acid is converted in the body into monolaurin; an antiviral and antibacterial. MCFAs are believed to be used up more quickly and thus are less likely to be stored as fat. So dip away!
Power Food: Coconut Milk
Prep. Time: 5 min. | Refrigerator Time : 8 hours. | Total Time: 8 hours & 5 min. | Servings: 8 | Serving Size: ½ cup
Free From: Gluten, Dairy, Soy
- 1 can ( 15oz.) of full fat coconut milk (*see below)
- 1 tsp pure vanilla extract
- 1 Tbsp. coconut sugar
- a pinch of maldon salt
- Place the can of coconut milk in the fridge and allow it to sit overnight. Take out of the fridge the following day.
- Open the can and scoop out the hardened coconut mass that has gathered on the top into a bowl. Do not use the liquid. Use the remaining liquid coconut water for another recipe that calls for milk alternative (ie: a smoothie)
- To make whipped coconut cream, add coconut mass, vanilla, coconut sugar and salt to a small bowl. Use an electric mixer on medium speed and whip until you have a smooth cream (ie 1 minute). Serve immediately
- You can store left-overs (if you have any) in the refrigerator for 1-2 weeks. It will be firm again, so re-whip just before serving.
*Note it is important to choose full fat coconut milk or the whipping will yield a thin cream vs whipped cream
Nutritional Facts: Calories 61.5 | Total Fat 6 g | Saturated Fat 6 g | Monounsaturated Fat 0 g | Polyunsaturated Fat 0 g | Cholesterol 0 mg | Sodium 15 mg | Potassium 0.8 mg | Total Carbohydrate 0.1 g | Natural Sugar 0.1 g | Dietary Fiber 1.0 g | Protein 1 g | *Iron 6% | *Calcium 2% | *Manganese 0.1%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs
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