Traditional whipped cream is loaded with heavy cream and refined sugar, coconut whipped cream is the perfect alternative and delicious! Dairy-free whipped topping has become very popular among the health community lately, I’ve been hesitant to try it due to my lack of much kitchen equipment… I didn't have an electric mixer! However, I recently bought one, still I will post the none electric method as well. The result is a luscious and sexy cream, naturally sweetened and loaded with healthy fats, without the need for any special equipment, but you can get it lighter with the electric one, still if you don't have one, shaking a mason jar is a terrific arm workout!
Ingredients: 1 can of Coconut Milk 2 teaspoon Honey 1 teaspoon vanilla (optional) Instructions: Place the can of coconut milk in the refrigerator overnight. Put the glass or metal bowl in the freezer with your beaters for at least 30 minutes. Remove the coconut milk from the fridge so you don’t mess the separation. Take off the cream that has gone up to the top and place in the chilled bowl. Save the thinner coconut water for shakes or other delicious uses. Beat the cream on high until peaks form, about 2-3 minutes. Drizzle a the honey in while the beaters are still going. Place the bowl of whipped cream in the fridge for 15-20 minutes and just beat it again before serving it. That`s it ! :)
Now, for the equipmentless way:
Ingredients: 1 can coconut milk 2 tablespoon honey 1/2 teaspoon vanilla extract Directions: You’ll want to chill your can of coconut milk in the fridge for at least 6 hours, preferably overnight. Then you remove the chilled can be careful not to shake it–> you want the cream floating on the top to stay separated from the liquid portion at the bottom. I chill the glass mason jar I am going to use for at least 10 minutes in the freezer so the equipment is well-chilled. Carefully open the can of coconut milk and scoop the thickened cream into the chilled mason jar. The cream may vary in each can, but I scoop just a little less than one cup of cream from this can. Reserve the rest for other things (like smoothies, yum!) Add the honey and vanilla extract to the coconut cream, then get the lid onto the mason jar. Shake vigorously for 3-5 minutes, until the cream is thickened and fluffy in texture. Serve immediately over your favorite dessert or beverage! Leftovers can be stored sealed for at least a week (if not longer) in the fridge. The cream will thicken even further when chilled! :)
Different textures between them, the first image shows the one beaten with the electric mixer and the second on the mason jar by hand. Both delicious, luscious and sexy :)
Clean eating Crepes with my healthy nutella and homemade whipped cream, perfect for a San Valentine morning breakfast .... ;)