How to Make Coconut Milk Whipped Cream
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Coconut Milk Whipped Cream has been a weekly staple in my house for lunch and snacks! This coconut milk whipped cream is perfect as a dip for fruit or nut crackers as a topping for brownies, cakes, and cookies, OR just simply off the spoon!

This Coconut Milk Whipped Cream is the perfect snack to balance hormones, boost brain function, and improve mood!

Notes for Coconut Milk Whipped Cream

You can personalize this in so many ways:

  • You can sweeten with stevia, maple syrup, or honey depending on what you are feeling that day.
  • You can add cacao powder to make it chocolate!
  • You can add vanilla, cinnamon, or any other spices you wish!

How to Make Coconut Milk Whipped Cream

 

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2 Response Comments

  • Gayle Shumway  January 29, 2018 at 7:22 am

    I sweeten everything with brown rice syrup; you might want to try it, yummy!

    Reply
    • Renewing All Things  January 29, 2018 at 12:05 pm

      Yum! I will definitely have to try that! Thanks Gayle!

      Reply

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  • Date
  • Categories
  • Suitable for Diet
    Gluten Free Diett
  • Servings
    10
  • Author
  • Cook Time
    20 min
  • Prep Time
    15 min
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  • Print This Recipe

Nutritional Information


  • Calories
    221
  • Carbohydrates
    5.3
  • Fat
    22.9
  • Protein
    2.2

Ingredients







Recipe Cooking Instructions


 

  • Chill the can of coconut milk in the fridge for at least 24 hours. I like to keep a few cans in the fridge at all times so I don’t have to wait.
  • About 1 hour before making the coconut whip, chill a mixing bowl in the freezer.
  • After chilling the can, open the can and scoop the solid white coconut cream into the bowl. Discard the coconut water or save it for another use (such as coconut water ice cubes).
  • Using an electric hand mixer or a stand mixer with the whisk attachment, beat the cream until fluffy and smooth. Add in sweetener to taste and vanilla.
  • Return whipped cream to fridge until ready to use. It will firm when chilled and soften at room temperature. This will keep in the fridge in a sealed container for up to 1 week or you can freeze it in an airtight freezer-safe bag for up to 1 month. After chilling in the fridge, allow it to sit at room temperature until it softens slightly and then you can re-whip it as needed.

How to Make Coconut Milk Whipped Cream

 

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