This is the first in a series of “Basics” posts, where I’ll highlight a simple how-to, wellnes DIY, or simple recipe that I feel is an essential part of any healthy home cook’s repertoire. To start, this creamy and airy coconut whipped cream!
Mmm. Whipped cream and I go way back, y’all.
Confession: I used to purchase the cans of reduced fat Reddi Whip and do shots of the stuff straight from the canister (meaning squirting the whip cream directly into my mouth not a whippet, obviously). And when I say “used to,” I’m not referring to the distant past. Nope. This was the norm up until about three years ago when I still thought my low-fat, healthy-yet-overly-processed diet was good for me.
I figured at 15 calories per tablespoon, how bad could it be? My favorite thing to do (other than the very classy behavior I described above) was to fill a bowl with it and dip Annie’s Homegrown Honey Bunny Grahams in it. True story.
Now, while I don’t regret any of it, I’m here to say I wish I had learned about coconut whipped cream sooner. Because this stuff is actually SO much better than the crap from a can. For many reasons.
Coconut whipped cream is a delicious dairy-free whipped cream from full-fat, nourishing coconut milk. It’s super easy and tastes way better than any store-bought junk. I also love that by making it myself, I can control exactly how much sugar goes into it.
And honestly? The natural sweet flavor from the coconut milk makes it easy to enjoy it without any added sugar or sweetener. That said, if you want to add something to it, I recommend pure maple syrup, liquid stevia extract (a little goes a LONG way), or raw local honey.
This whipped cream is perfect for…
Waffles or pancakes
Frozen cookie sandwiches
Spooning straight into your mouth
Basic Sugar-Free Coconut Whipped Cream
gluten free + paleo + vegan + vegetarian
Yield: approximately 1 cup | Prep Time: 24 hours (inactive) | Active Time: 5 minutes
2 cans full-fat coconut milk, refrigerated upside down for at least 24 hours
1 tbs grade B maple syrup (optional)
1 tsp vanilla extract
pinch sea salt
- Chill metal mixing bowl and wire whisk attachment in the freezer overnight.
- Refrigerate the coconut milk cans upside down for at least 24 hours to allow the coconut cream to harden at one end of the can. Once chilled overnight, open can with a can opener and carefully scoop out the thick coconut cream from the top. You can save the coconut water in the bottom of the can for use in smoothies or other blended drinks.
- Add all ingredient, including chilled coconut cream to the metal mixing bowl. Using a stand or hand mixer, whip the coconut milk into a thick and airy cream.
- Store in an airtight container for up to one week (but I highly doubt you’ll still have any after a day or two!).