RECIPE - Coconut Whip Cream

Coconut Whip Cream

1 full can of coconut milk makes 4 cups of whip cream.

This is an awesome alternative to dairy whip cream. It tastes better and doesn’t separate when stored in the fridge for a few days.

Ingredients:

1 can of cold coconut milk

1 tablespoon of honey (or adjust to taste)

1 tsp of vanilla

Method:

1.       Make sure to buy full fat coconut milk free of preservatives and additives. Store coconut milk in the fridge overnight.

2.       When you open the can, the coconut cream and coconut water should be separated. For thick cream, only use the cream. I like to use both the cream and the water when making cream for fruit or pies.

3.       Add contents to mixer and whip for 5 minutes.

4.       Add honey and vanilla – whip again.

5.       Store in fridge until ready to use.

TIPS:

Don’t use light coconut milk and don’t try to make it with a  warm can. It will be too watery. I usually keep a few cans in the fridge just in case I decide to whip some up.

 You can also put your mixing bowl in the freezer for 5 minutes before you make it to help keep it cold while mixing.

 If you don’t use the coconut water, don’t dump it out. Drink it! It’s full of electrolytes. It can also be added to your morning smoothie or protein shake.

 If you’re not sure how thick you’ll want the cream. Start mixing with just the cream, when it’s light and fluffy, you can choose to add some coconut water and mix it again to reach your desired consistency. If it's a little too watery, put it in the fridge and it will thicken as it gets cold.

If you are making the cream for the Detox Friendly Pumpkin Pie, use the cream and the water - no honey.