Coconut Whipped Cream
Coconut whipped cream is a delicious topping for desserts like brownies or as a little dollop on top of pancakes! This recipe provides a boost of brain-healthy fats. Keep in mind this recipe does include added sugar to sweeten the coconut cream, so if your child is sensitive to sugar or struggles with gut issues like dysbiosis or yeast overgrowth, you may consider subbing stevia instead.
While coconut whipped cream isn’t a food for every day, it is a great alternative to store-bought whipped cream which often comes packed with a hefty amount of sugar and artificial ingredients. By creating your own, you are able to control the amount of added sugar or avoid it altogether by using stevia instead. This is also a great alternative for kids who are dairy-free!
Ingredients
(1) 14-ounce can coconut cream or full-fat coconut milk
1/4 cup powdered sugar or stevia (if using stevia, start with 1 tsp and work your way up to desired taste)
1/2 tsp vanilla extract (optional)
Note: Most ingredients above are linked to items at Thrive Market for your convenience. Sign up with this link to get 30% off your first order.
A note on ingredient quality: If possible, choose ingredients that are organic and non-GMO. Stores such as Sprouts, Natural Grocers, Whole Foods, and other health food stores can help finding higher-quality ingredients. If access to higher quality ingredients isn't an option for you, choose the best option that is available to you locally.
Directions
Chill the coconut cream or full fat coconut milk in the refrigerator overnight. Be sure to keep it upright and to not shake it to encourage the separation of the liquid and cream. Chill a large mixing bowl in the fridge for use the next day.
Remove the coconut cream or milk from the fridge. Do not shake or tip it as this can cause the liquid and cream to mix. Remove the lid and scrape out the thickened cream on top and leave the liquid behind. (You can use the liquid in smoothies!)
If the coconut milk didn’t harden, ensure you purchased full fat in the can. Sometimes you can get a dud without the right fat content, but this is somewhat rare.
Scoop out the hardened cream into your chilled mixing bowl and beat with a hand mixer for 30 seconds until creamy. Add powdered sugar (or stevia) and the vanilla (optional) and mix for about 60 seconds until creamy and smooth. Avoid over-whipping. Taste and adjust sweetness as needed.
Use immediately or refrigerate - it will harden up the longer it is chilled in the fridge. It will stay good for up to a week!
Nutrition Facts
Serving Size: 1 tbsp | Makes 28 Servings
Calories: 32 | Protein: 0 grams | Fiber: 0 grams | Carbohydrates: 1 gram | Fat: 3 grams | Sugars: 1 gram
