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Sunday, October 20, 2013

Whipped Coconut Cream (Vegan, Gluten-Free, Refined Sugar-Free)

This whipped coconut cream is easily one of my favorite discoveries in the vegan food world. You feel like you're being "bad" but in all actuality, you're making the healthiest choice, without sacrificing flavor. Those are the best kinds of recipes.

Enjoy this much healthier alternative to regular whipped cream aka Reddi-wip and Cool Whip, which are filled with clogging, acidic-forming dairy, refined sugar (high fructose corn syrup), artificial flavors, preservatives, and hydrogenated oil. Click here to see those labels with your own eyes.

Whipped Coconut Cream

INGREDIENTS
• 1 can classic coconut milk, cream only (I recommend using the Native Forest brand because the can is BPA-free)
• 2-3 tsp raw coconut nectar (can be found at Whole Foods) or other sweetener of choice or liquid stevia for sugar-free option, to taste (optional)
• 1/2 tsp vanilla extract or 1/4 - 1/2 tsp peppermint extract (optional)

DIRECTIONS
1. Place the can of coconut milk in the refrigerator to chill and thicken over night. *See note for a tip!
2. Before making the whipped cream, place your mixing bowl in the freezer to chill for 10 minutes.
3. Open the can of coconut milk and remove the hardened coconut cream at the top. Be sure not to use the liquid at the bottom. It's okay if a little bit gets mixed in though. That usually happens for me. You should have quite a bit of liquid remaining so instead of throwing it out, pour it into a jar and save it for smoothies! I'm guilty of drinking it right out of the can. So delicious.



3. Take the bowl out of the freezer. Using a hand mixer or electric mixer, whip the cream for 2-3 minutes until it forms a peak and is fluffy.
4. Add in the vanilla extract and/or sweetener, if desired, and whip again. It's delicious on its own too so you don't have to add the vanilla or a sweetener if you don't want to. Experiment and see what you like best.

*To store: Put the leftovers in a sealed container and store in the fridge for up to 2 weeks. You can whip it again if you want to fluff it up.

NOTES
• Keep a few cans of coconut milk in the refrigerator just in case you need some whipped coconut cream last minute.

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