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!
Whipped coconut cream is a delicious and versatile topping made from the cream derived from coconut milk.
Whipped coconut cream is made by chilling coconut milk or coconut cream, which causes the cream to separate and rise to the top. The solidified cream is then whipped until fluffy, similar to how dairy cream is whipped. It’s naturally dairy-free and vegan, making it a popular alternative to traditional whipped cream.
Whipped Coconut Cream
Ingredients
- 1 can 15oz. of full fat coconut milk (*see below)
- 1 tsp pure vanilla extract
- 1 Tbsp. coconut sugar
- a pinch of maldon salt
Directions
- 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.
