Whipped Coconut Cream


This dairy-free, soy-free, nut-free whipped cream must be served very cold. Choose full-fat canned coconut milk that separates when chilled. The coconut fat, which should be very thick, will rise to the top of the can.

1 (14-ounce) can unsweetened coconut milk (not lite)
2-3 teaspoons confectioners’ sugar

1. Refrigerate the can of full-fat coconut milk overnight or longer. Place a medium-size mixing bowl and beaters in the freezer for several hours to chill.

2. Open the can and spoon out the solid coconut fat at the top. This is the part you will whip. Set the liquid in the can aside for another purpose. (It’s great for smoothies.)

3. Add sugar and whip with cold beaters until cream fluffs. Do not over-whip since beaters will warm up and melt the fat, requiring refrigeration.

4. Keep chilled until serving and serve immediately. Whipped coconut fat will melt at room temperature.

Each tablespoon contains 13 calories, 3g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 6mg sodium, 1g carbohydrate, 0g fiber, 0g sugars, 0g protein, 0 Est GL.

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