I love the idea of a light, sweet treat that is healthy. Does something like that exist? I’d like to think it does! This Whipped Coconut Cream pairs well with fruit, or you can use it in place of sweetened whipped topping in other recipes. I made changes simply because the original recipe wasn’t sweet enough for me. {Does that surprise you?!} Enjoy!
Whipped Coconut Cream
adapted from the Recipe Hacker Cookbook {full of all gluten-free, sugar-free, dairy-free recipes!}
- 2 cans of coconut milk, chilled (not shaken)
- 1/3 cup honey
- 2 TBSP vanilla extract
- 1 tsp almond extract
- 1 TBSP melted coconut oil
- dash of salt
Chill the cans of coconut milk at least a few hours or overnight. You’ll need to separate the liquid from the solids inside the can. There are 2 ways to do this- either you can open the bottom of the can and pour out all the water or open the top of the can, then open just a notch out of the bottom of the can and pour out the liquid. Depending on what brand of coconut milk you have, you might not even see any liquid!
Ingredients
- 2 cans of coconut milk chilled (not shaken)
- 1/3 cup honey
- 2 TBSP vanilla extract
- 1 tsp almond extract
- 1 TBSP melted coconut oil
- dash of salt
Instructions
- Chill the cans of coconut milk at least a few hours or overnight. You’ll need to separate the liquid from the solids inside the can. There are 2 ways to do this- either you can open the bottom of the can and pour out all the water or open the top of the can, then open just a notch out of the bottom of the can and pour out the liquid. Depending on what brand of coconut milk you have, you might not even see any liquid!
- Pour coconut milk solid into a large mixing bowl.
- Add remaining ingredients and blend until smooth and creamy.
- Enjoy with fruit as a snack or dessert!
Rhiannon Langford says
January 16, 2015 at 10:34 pmWhat a great healthy substitute for someone with a sweet tooth like me!