Instant Coconut Whipped Cream

Every dessert deserves a crowning touch. Here’s a luscious whipped cream topping you can make in 1 minute, using full-fat canned coconut milk. This topping is Vegan, Paleo, dairy-free. I think it’s tastier than whipped cream or any store-bought substitute. Just chill a can of thick, full-fat coconut milk in the refrigerator for 8 hours. Use it to garnish your desserts in moments. Makes about 2/3 cup coconut whipped topping. Find more Paleo sweets in my book Paleo Desserts, or visit my website PaleoDesserts.com!

Instant Coconut Whipped Cream

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Ingredients

Instructions

  1. Chill the coconut milk in the can for 8 hours or overnight, until it thickens into a lovely cream. (Better yet, keep a can in the fridge at all times!)
  2. Open the can and poke a hole in the top cream with a spoon. Pour off the thin milk from the bottom to use in something else. Stir in the sweetener and vanilla until smooth. Serve!
  3. If your coconut cream is lumpy, you can make it velvety smooth by whizzing it in a small blender or an immersion blender with cup.

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