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Whipped Coconut Cream

Whipped Coconut Cream

Power Food: Coconut Milk
Free From: Gluten, Dairy, Soy
Course Dessert
Keyword Desserts
Prep Time 5 minutes
Total Time 8 hours 5 minutes
Servings 8
Calories 61.5

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.
*Note it is important to choose full fat coconut milk or the whipping will yield a thin cream vs whipped cream

    Notes

    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