Are you craving something sweet, yet healthy? Here is a melt-in-your mouth non-dairy coconut whipped cream that is gluten free and paleo-diet friendly but at the same time, is like a tropical paradise in every bite. . . oh, and did I mention it costs about $1 to make?!
Coconut Whipped Cream
1 Can of Coconut Milk**
1/2 tsp Vanilla Extract or 1/8th of a vanilla bean, scraped
3-4 tsp Sugar (or 2 tsp Agave, or a dash of splenda)
Coconut Milk is usually located in the ethnic food section or sometimes in the alcohol mixers section.
Be sure you’re getting just coconut milk and not sweetened coconut cream, which is often used in a piña colada. This particular brand runs about $1 a can.
Put the can of coconut cream in the refrigerator overnight. Mine was actually in the fridge for several days. Open it and scoop out the rich cream into a chilled mixing bowl.
Beat on high for 2 minutes, adding vanilla and sugar (1 tsp at a time), until light, fluffy and the consistency of whipped cream.
Serve with slice pineapples, mangoes, fresh strawberries, blueberries or over shortcake. For a change of pace add a dash of cinnamon during whipping!
Do not use the entire contents of the can or you will get a very thin, runny cream. Use only the thickened cream. Save the remaining coconut milk to make delicious (virgin) Piña colada. Smoothies by adding some crushed pineapple, vanilla yogurt, and a little ice.