Thanks to Oh She Glows, I discovered the beauty of coconut whipped cream. It’s delightfully dense, not too sweet and packed with flavour. This dairy-free whipped topping is also rich with healthy fats (the kind our body’s need) as opposed to regular whipped cream which is high in saturated fats (the bad kind). For me it was a no-brainer to switch to coconut whipped cream on a full-time basis.
Here are a few tips on making a perfect batch of coconut whipped cream.
- The recipe calls for a can of “full fat” coconut milk. I’ve found that not all brands firm up they way they must in order to create a fluffy whipped topping. Stick with “coconut cream” to guarantee your refrigerated substance becomes a solid.
- Placing your Kitchenaid bowl (and your beater tool) in the freezer is a really good idea.
- I love adding 1-2 tbsp. of grade 2 maple syrup and the scrapings from a full vanilla bean.
You really won’t believe that your fluffy topping (which lasts for up to a week in the fridge) came from a can of coconut cream. It’s like magic.
For the recipe, head to ohsheglows.com here.