There are so many things that simply require a white, whipped accompaniment. Waffles, frozen hot chocolate, angel food cake, strawberries, coconut ice cream sundaes . . . this list inadequate but I’m afraid we’ve run out of space. You get the idea. Giving up dairy and refined sugar doesn’t mean we have given up the need for whipped cream. I scream. You scream. We all scream for whipped cream.
Note: The key to successfully making this whipped cream, and not soggy cream, is to properly drain the coconut milk. Here’s how:
• Don’t shake the can of coconut milk—this combines the liquid and cream that we are trying to separate.
• Chill the cans of coconut milk overnight.
• Carefully remove the cans from the fridge and turn upside down. Use a can opener to remove the bottom of the can.
• Pour out the liquid.
• Scoop out the white coconut cream that’s left in the can.
2 cans (13.66oz) coconut milk, full fat, chilled
¼ cup raw honey
1 tablespoon vanilla extract
¼ teaspoon almond extract
1 tablespoon coconut oil
pinch of sea salt
Chill the cans of coconut milk in the fridge overnight. Do NOT shake the cans up at all! Ever! Carefully turn the cans over and open from the bottom. Drain out the liquid and scoop the white cream into a bowl. Discard the liquid.
Combine all of the ingredients in a mixing bowl. Beat with an electric whisk. Whip until creamy. Keep chilled. Enjoy!
Calories: —
Fat: —
Carbohydrates: —
Sodium: —
Fiber: —
Protein: —
Sugar: —