This recipe is great for anyone who is trying to consume less dairy or has a dairy allergy. I often replace coconut milk for heavy cream in my own recipes. Coconut milk has so many uses. I have shown before that it can be used to make caramel sauce (my current obsession:D). You can make cream cheese and even yogurt from coconut milk.
I’m going to walk you through a tutorial for making whipped cream from a can of coconut milk.
Recipe:
· 1 can of Aroy-D full fat coconut milk
· ½-1 tbsp of vanilla extract (taste for your preference)
· 1 ½ tbsp of Xylitol or sweetener of choice
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| Nutritional information and the last picture shows how much coconut water was left in the can. |
Instructions:
1. Put can of coconut milk in the fridge for a few hours. Often I just leave a couple of cans in the fridge at all times.
2. After a few hours have passed open the can of coconut milk. Scoop the cream that has risen to the top into a mixing bowl. No matter how tempting it is to include some of the coconut water at the bottom DON’T!!!!
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| What the cold coconut cream looks like. |
3. Add ½ tbsp of vanilla and 1 tbsp of xylitol (a liquid sweetener would be preferred) – add some more after you have mixed it and taste tested it.
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| The scooped out cream with sweetener and vanilla added. |
4. Mix on the whipping cream setting until smooth.
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| The final product |
5. Some liquid might separate. Just pour the liquid out.
6. Keep stored in the fridge.
7. Note – some liquid separates when the whipped cream has been sitting at room temperature. When this happens, take a spoon and mix it again.
Use the whipping cream for a dip for fruit, or a topping on a dessert.
