Coconut Whipped Cream
06/01/2010 441 Comments
We love our whipped cream in coffee, on berries for dessert, really on any of our primal desserts. But it’s nice to have an alternative to dairy and for our Paleo friends.
Henry thought it would be good to have some cold coconut milk and stuck a can into the fridge for a couple of hours. When he opened it he noticed that it had gotten very thick on top, so he scooped it out and noticed that it had separated from the coconut water. So he added a little cinnamon and a little organic vanilla extract to the thick coconut and whipped it up. To our happy surprise it got thick and creamy immediately, and Oh Wow!!! sooooo good.
So since then we’ve been enjoying our morning cup of coffee with a spoon full.
So here are a couple of pictures for you – try it, it is so incredibly easy and completely gluten and dairy-free.
Step 1: Take a “full fat” can of Organic Coconut Milk and place it in the fridge for some time or best over night
Step 2: Make sure that you scoop out all the thickened coconut cream, and that the water is left over. Don’t discard the water, use it to drink or in a shake.