Whipped Coconut Cream is super easy to make and perfect for those who need a low carb & dairy-free option for that little silky cloud of deliciousness to top their dessert! This version is low carb and sugar-free, but the "natural sugar alternative"can be subbed with the real thing.
Course Basics, Dessert
Prep Time 10minutes
Total Time 10minutes
1can full fat coconut milk - unshakenrefrigerated over-night
Remove the chilled bowl and beaters or whisk attachment from the freezer or refrigerator and set them up.
Remove the can of coconut milk from the refrigerator, gently turn it over, open, and pour out the liquid or coconut water. (This water can be saved and added to smoothies or discarded.)
Scoop the solid coconut cream from the can and add it to the bowl. Add the erythtitol, glycerite and salt. Whisk on high until the coconut cream resembles whipped cream. Add the vanilla and whip again.
There are trouble-shooting tips in the post.
Whipped coconut cream does not double in volume like heavy whipping cream does, but it does increase in volume. Different brands of coconut milk have different carb counts. To determine the correct carb count for your whipped coconut cream, add up the carbs for all of the servings on the can, then divide by the number of servings per your recipe.
Whipped Coconut Cream
Amount Per Serving
Calories 101Calories from Fat 90
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.