Yesterday when I looked at the calendar, I was shocked to discover how quickly Thanksgiving is coming our way.
Thanksgiving equates to whipped cream in my book – healthy whipped cream. There are a variety of dairy-free whipped creams available at your local health foods store, but they can be pricey and hard to find. Making your own whipped cream with coconut milk is an inexpensive, yummy, and healthy way to enjoy the holiday festivities. I love this whipped cream on any dessert, breakfast, and hot chocolate.
Want to learn how to make your own?
Hot to Make Dairy Free Whipped Cream with Coconut Milk
First you are going to need a regular can of coconut milk, low-fat will not work. Place the can of coconut milk standing upright in the refrigerator and leave it to chill overnight. If you are in a pinch, you can place the can of coconut milk in the freezer for an hour, but only for one hour! While the can of coconut milk is chilling, the heavier cream portion of the coconut is going to separate from the watery portion. We want the heavier creamy portion, so be sure to open the can in the same position it was chilled in.
Open the can and scoop the creamy portion into your blender or vitamix.
The creamy portion will be very firm. If your coconut milk is not firm, you will want to chill it a little more. Your coconut milk should look something like this:
After you have removed all of the solid milk, you will see a creamy water substance at the bottom. We will not use the coconut water in the whipped cream mixture. Place the coconut water to the side and save it to add to your next smoothie.
Add 3-6 tbsp of powdered sugar
1 tsp vanilla
and a sprinkle of cinnamon (optional)
Whip coconut milk in your blender, vitamix, or hand mixer until smooth. Store your coconut whipped cream in your refrigerator. Coconut whipped cream maintains a thicker quality the colder the temperature.