Whipped Coconut Cream is easy and delicious! I have used both regular canned coconut milk and light canned coconut milk to make coconut whipped cream. Both have worked great! I personally use coconut whipped cream in place of other whipped creams for the simple reason that coconut whipped cream is natural and pure. Plain and simple.

One thing I have noticed is that each can varies in the amount of thick coconut cream in the can (present once you refrigerate it). I have had a can have only 1/2 of the thick white cream and others almost all the can.

Below I have listed a couple ways you can change up the flavour of your coconut whipped cream or to sweeten it if you choose. I, myself, love it just plain.

Coconut Whipped Cream is delicious to top fresh mixed berries, healthy desserts or to dollop on top of your shake.

If you’re looking for some delicious desserts or snacks to add your coconut whipped cream to check out these recipes:

Vegan Pumpkin Pie Cheesecake
Healthy Strawberry Cheesecake Bites
Healthy Pecan Pie Bites
Coconut Cream Pie Bites
Key Lime Cheesecake Bites
Healthy Banana Coconut Cream Pie Squares
 

How to Make Coconut Whipped Cream

Ingredients:

• 1 Can Coconut Milk
• 1 Tbsp Vanilla Extract

Directions:

1. Place can of coconut milk in the refrigerator overnight to separate the coconut cream from the oil.
2. Open can and scrape only the thick coconut cream from the top half of the can.
3. Place in your food processor (or use a hand-held mixer). Whip until it is the consistency of whip cream. Stop occasionally to scrape down the sides.
4. Top your cheesecake with this delicious natural cream!

Amy Layne is a Personal Trainer, Holistic Nutritionist and Lifestyle Expert at DAMY Health. She is the creator of the popular DAMY Method Program and world famous Bikini Body Program. To see Amy’s Before and After Photos and DAMY Member Success Stories Click Here.

Connect with Amy on Twitter @damyhealth and on Facebook.

Print Post