Friday, October 10, 2014

Whipped Coconut Cream {Paleo, Vegan, Low Carb, Sugar Free!}

Coconut Cream has become my current obsession, especially with my growing sensitivity to dairy (no, why????!!!) I plan on figuring out which forms of dairy I can handle (yogurt and butter seem fine), but in the meantime, I'm avoiding most forms of dairy. 

Coconut cream is pure magic. It's heavenly. Coconut cream is the heavy whipping cream of the non-dairy world. It is perfect for stirring into tea and coffee in place of creamer, great in baked goods, adds rich creaminess to smoothies, and is the lactose-intolerant's best friend for replacing whipped cream.

Where the heck do you find coconut cream?! I get mine at Trader Joe's, where this part-time-working mama works (no, they don't pay me for the millions of times I showcase TJs products on my blog, I do it out of convenience as well as heartfelt enjoyment of their products. Now, if they did pay me for all the extra love I send their way in addition to my hourly wages...wouldn't that be a sweet deal?), but you can also find coconut cream at health food stores and even amazon

If you absolutely cannot find coconut cream, (or want a pure, organic version; TJs is NOT organic and contains a couple 'fillers') there's help! You can make it from regular old FULL-FAT coconut milk! Simply buy a can or two and store them in the fridge for a day (or more). When ready to use, remove from fridge, and WITHOUT SHAKING/MIXING them, open the cans and scoop out the thick cream that has risen to the top. The watery part of the coconut milk will be at the bottom. Store the cream portion separately, and use to make coconut whipped cream! You can save the water portion for smoothies.

Whipped Coconut Cream
Being a single mama, I like to make things in smaller portions, so I only make my whipped coconut cream about 1 cup at a time. You can double or even triple this recipe for larger supply. Use it to top fresh baked holiday pies! You can also stir it into tea and coffee.

1 Cup chilled Coconut Cream
1/8 tsp Vanilla
2-4 drops stevia (or 1/2 tsp maple syrup, or sweetener of choice)

Whisk all ingredients together until smooth and creamy. You can start using it immediately, but I find that the texture improves if you put it back in the fridge for 20 minutes or more, and then whisk again. You will have thick, whipped coconut cream that totally hold its shape on a slice of pie!

I dare you not to get hooked on this tasty stuff!

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