Whipped cream is a staple for many desserts and drinks, but it has little to no nutritional value if you’re purchasing the kind in a spray can or tupperware. Here is a simple, relatively low-glycemic and more nutritionally dense version, using coconut cream as the base.
Coconut cream can be found in full cans in places like Trader Joe’s, but if you can’t find it already separated, it is also in cans of full-fat coconut milk. One can of coconut milk will have about 1/4-1/3 cup of coconut cream.
*Note: This was a VERY lucky occurrence to have it stick to the top all in one piece. The cream is normally all together somewhere in the can, but usually you have to fish it out with a spoon. The best way to get the cream to condense together near the top is to store the coconut milk in the fridge overnight before opening the can.
Coconut Whipped Cream
Prep time: 5 Minutes Cook time: 0 minutes Total time: 5 minutes
Yield: 1/3 cup whipped cream
1/3 cup coconut cream
1 tsp coconut sugar
1/4 tsp vanilla extract
1. Beat all ingredients with a whisk or hand mixer until soft and fluffy.
2. Spoon whipped coconut cream into a piping bag and spread on top of whatever you’re garnishing!