Coconut Whipped Cream Recipe
I am so excited to share this weeks edition of Friday Fare with you and teach you all how to make Coconut Whipped Cream!! My post on ‘How to Kick your Sweet Tooth‘ got a huge amount of hits, so I am excited to share this healthy dessert that is sweet, delicious, and not something to feel bad about eating. Again, it is all about balance so don’t go nuts and eat the whole bowl! But if you do …. hey, it won’t be that bad 😉 This coconut whipped cream recipe was taught to me by my boyfriends aunt, who happens to be sugar-free and gluten-free. It took me a while to understand how to make it, what to make it with, but I finally cracked it! It took me a while because you need to specifically get coconut cream, plus you need to chill it overnight.
Here are the ingredients.
As I previously said, you need Coconut Cream (NOT coconut milk, or light coconut cream, you need the hard full fat stuff), liquid stevia, and vanilla essence. I want to add that it is really worth it to buy a more expensive vanilla essence and liquid stevia as they really make a difference to the taste of the coconut whipped cream. Optional ingredients are unsweetened cocoa powder (I used this as the coconut taste was too strong for my liking), or another flavoring. You will also need an electric hand mixer. These are very cheap, I got mine at Target for only $6! It is not the best, but it does the job (a little bit more slowly though).
1. This first step is CRUCIAL. You must refrigerate your can of coconut cream overnight so that it stiffens up. This is what it should look like when you scoop it out of a can (if it looks more solid that is fine too).
2. Once your coconut cream has been chilled overnight, open it up and scoop out the contents into a big bowl. make sure there is no liquid remaining because then this recipe will not work.
3. Start whisking away with your hand mixer for about 3-5 minutes until it takes on a thicker and more whipped consistency
4. Add a teaspoon of vanilla essence and 10 drops of liquid stevia. Continue whisking for another minute or so. Continually taste it and adjust it to how sweet you want it.
Ta-da! And there you have it! A delicious and easy way to make a healthy whipped cream 🙂 As you can see in the photo below, I added 2 tablespoons of unsweetened cocoa because the coconut taste was a little too strong.
The nutritional content is variable upon the type of coconut cream you use and if you use unsweetened cocoa. The following nutritional values are for the whole bowl of coconut whipped cream, so don’t be alarmed at the numbers … just try not to eat the whole bowl 😉
Sugar: 0g (sugar free, yay!)
Let me know what you think of my coconut whipped cream recipe! For next week I am thinking of making something like a sugarfree (but delicious) cookie or cupcake to put the whipped cream on top of … mmmmmm.