A healthy dairy whipped cream substitution – Whipped Coconut Cream
Coconut cream is such a great substitution for dairy whipped cream. It’s not difficult to make, it’s delicious and coconut is a very healthy fat that I’ve read doesn’t raise your blood cholesterol like animal fat will. I’m certainly not going to say it’s low in calories though, because it isn’t! But, it’s perfect for a non-dairy topping for vegans or for people who are lactose intolerant or just because it’s yummy and you like it!
It’s actually very simple to make. Trader Joe’s usually carries “coconut cream” which is totally just that with hardly any liquid at all. If you aren’t able to get that, there are brands like “Thai” that make a full fat coconut milk (NOT the light variety).
It is best to refrigerate your can overnight in the fridge to get the coconut cream as solid as possible before you whip it. After you open the can, make sure to scoop out only the solid white cream that is above the liquid. Put this in a bowl (I like to chill a metal bowl in the freezer but it’s not necessary).
You can either use hand held electric beaters, a stand mixer with beaters or whisk attachment or a food processor to whip your coconut cream. You
can even use a whisk, but it will probably take a little bit longer to whip.
I always add sweetener to mine but it’s optional and so is a little vanilla or almond extract. I’ve used different sweeteners like maple syrup, agave nectar and powdered sugar. I’ve also used coconut sugar but it makes the cream a little tan color instead of a more white color but it tastes fine. So, it’s really up to you how or if you want to sweeten it. I just do it to taste depending what I am using it for.
Here’s the final product – Yummy whipped coconut cream!
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