A simple can of coconut milk is the answer to making decadent Paleo whipped cream. This dairy-free alternative can be as sweet as you would like and is a breeze to mix together. Whipped coconut cream can be used for many different Paleo recipes; almost anywhere you would use regular whipped cream.
Whipped coconut cream is definitely not a new concept that I have created out of thin air. I have seen it popping up all over the place and wanted to provide a guideline here for how to make it. The ingredients are extremely important in this recipe. A can of full-fat coconut milk is the key element. It has to be full-fat because you will be using the solid cream that forms at the top.
The can needs to be refrigerated overnight. One or two hours will not do the trick; it will be a watery mess. I actually store 1-2 cans of coconut milk in my refrigerator all the time to have on hand if I need it. I have also noticed that not all brands of coconut milk are created equal – some do not separate as well as others. I recommend Whole Foods or Native Forest brands. There are even some instances when the coconut milk does not harden, for no apparent reason. Some cans are randomly duds, but don’t let this deter you because it doesn’t happen often. Just be sure to refrigerate it overnight.
Before whipping the coconut cream, place a metal bowl in the freezer for 5-10 minutes. This will help to keep the whipped cream cold. When the bowl is ready, remove the can of coconut milk from the refrigerator and open it up. On the top should be a thickened layer of coconut cream. Skim this off the top and place into the chilled mixing bowl.
There will be liquid milk left over in the can, which you can save for another time – I like to use it for smoothies. Whip the thick coconut cream until it is fluffy. Add a bit of honey and vanilla to taste. There won’t be stiff peaks like in traditional whipped cream but it should be smooth.
Serve it right away, perhaps with dessert, pie, pancakes, or fruit. If you have any whipped cream left over, you can store it in the refrigerator in an airtight container. When you need it, just give it a quick whip again.
- 1 14-oz. can full-fat coconut milk, refrigerated overnight
- 2 tsp honey
- 1/2 tsp vanilla extract
- Place a metal bowl in the freezer for 5 minutes. Scoop the thickened cream from the top of the chilled can of coconut milk. Place into the bowl.
- Use a hand blender to whip the chilled coconut cream, vanilla, and honey together for about one minute or until smooth. Serve immediately or refrigerate until ready to serve.
- Servings: 4
- Difficulty: Easy
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