Whipped Coconut Cream

If you are dairy-free and looking for an alternative to whipped cream, look no further. This Whipped Coconut Cream recipe is sugar-free, low-carb, easy to make, and versatile. Using the white coconut meat from full-fat, canned coconut creates a healthy dessert topping. Coconut is high in fiber and a healthy source of fat that is part of the equation to feeling satiated. Healthy fats help us stabilize blood glucose levels, build the myelin sheath around our cells, make our hormones, and promotes gut and brain health.

Makes 1-1 1/2 cups

Ingredients

• 2-3 cans full fat coconut milk or canned coconut cream, refrigerated overnight and place in mixing bowl.

• 2 T. Stevia, monk fruit or allulose - powdered form is best, but granular will work.

• 2 t. pure vanilla extract

Directions

• Open can of coconut milk and scoop out only the thick, white, solid part and place in a chilled mixing bowl.

• Place all ingredients into a stand-up mixer or use hand mixer to whip.

• Whip on high for 5 minutes, until light and fluffy.

  For variations, see below:

• Cocoa flavor-add in 1/4 cup pure cocoa powder

• Cinnamon flavor-add in 1-2 t. ground cinnamon

• Strawberry- add in ½ cup chopped fresh strawberries, 1 t. Vanilla, 1 T. powdered monk fruit

• Raspberry- add in ½ c. mashed raspberries, 1 t. Vanilla, 1 T. powdered monk fruit