Coconut Whipped Cream
Coconut milk whipped cream has taken the Internet by storm! Since it's made from coconut milk, it's high in both fat and calories, but I figure whipped cream is one of those foods that's always an indulgence anyway. Enjoy!
Recipe added on October 6, 2013 by
- a dash of confectioners sugar (optional)
- a dash of vanilla extract (optional)
- 14 ounces coconut milk
Place a can of coconut milk upside down in your fridge (leave it there over night to have a slumber party with your kale). When you open the can, there will be a firm, waxy layer on top. Scoop this out. (There will be water under it, discard or save for another use later -- you only want the solid cream part.) Beat the cream with electric beaters at high speed for a few minutes until it becomes light and fluffy (you can also beat in a touch of sugar and vanilla extract if desired).
Chef's Note: For a lower fat version, try tofu whipped cream (using lite tofu). You can also find commercial vegan whipped cream (soy and rice-based) at health food stores by Soyatoo.
- Serving Size: 1
- Servings Per Batch: 24
- Amount Per Serving
- Calories NA
- Fat NA
- Carbohydrate NA
- Dietary Fiber NA
- Sugars NA
- Protein NA