Who loves whipped cream?? I do, I do! Let’s face it, it’s delicious. So what do you do when you would rather not have dairy in your diet? Coconut cream of course. This coconut whipped cream is good on top of anything you would traditionally put a dairy based whipped cream. You can use it in baked goods, on top of hot chocolate or coffee, or as a whipped topping. It has a creamy consistency and just sweet enough to add that something extra to its paring. Well, there is always just eating it with a spoon. That works too.
To start I made a mixed berry smoothie bowl with 1 cup of frozen berries, 1 scoop of plant based vanilla protein powder, 1 tbs of collagen, ½ avocado and ½ cup of nondairy milk. Blend on high and I achieved a very creamy, ice creamy, consistency. I topped it with coconut whipped cream, raspberries and a few sprigs of lavender from my garden. I shared this yummy bowl with two friends and it had a great response.
To make the coconut whipped cream you need:
1 chilled can of coconut milk (full fat)
1 tbs of honey
Open the can of chilled, not frozen, can of coconut milk and remove the solidified coconut cream from the top. Leave the bottom milky part in the can. (I save the milk and bake with it later)
In a medium sized mixing bowl, whip the solidified coconut cream and honey until you achieve a creamy consistency. You can add a flavored extract here if you like or it’s great just as it is. If you prefer to use sugar or maple syrup as a sweetener here, that will work as well.
I added the coconut whipped cream to a piping bag with a decorative tip to create this swirled look.
This recipe works great in those holiday trifle desserts!