This is a wonderful topping for any AIP or Paleo desserts. It is 100% dairy free.
Light and creamy, it really does resemble whipped cream in texture
I use this a lot to top fresh berries as a simple dessert, but I have also used it to top my Choco-Nanacado Mousse and my Avocado-Nana Raspberry Parfait. It is also wonderful spooned over fresh berries to make a simple dessert or snack.
Sometimes, just that little bit of creaminess makes all the difference.us
You do need to plan in advance to make this as you need to chill both the bowl and the coconut milk in the fridge.
This cream is made from the thick layer that separates out at the top of the coconut milk when it is stored in the fridge.
If you are using homemade coconut milk, this will happen naturally.
If you are using a can of coconut milk, you will need to ensure that it does not contain any gums or emulsifiers as these will prevent the thick layer from separating. You also need full fat coconut milk.
Coconut Whipped Cream
- 1 batch of homemade coconut milk or 1 can of full fat coconut milk
- 1 tsp honey or maple syrup (optional)
- 1/2 tsp alcohol-free vanilla extract or 1/4 tsp vanilla powder (optional)
Place the coconut milk in the fridge for at least 4 hours to chill and to let the thick creamy layer separate out. At the same time, chill the bowl you intend to mix this in.
Carefully scoop the thick layer off the top of the more watery layer underneath. The watery layer can be saved to add to smoothies.
If using canned coconut milk, it is easier to open the bottom of the can and pour the watery layer off and then scoop out the thick creamy layer.
Place the coconut cream in the chilled bowl, and add the optional sweetener and vanilla if using it. Whisk using a hand mixer for 1-2 minutes until light and fluffy.
Chill in the fridge for 1 hour before using.
Serve spooned over whatever takes your fancy…. it is even good to top coffee (if you have managed to reintroduce it – Coffee is a stage 1 reintroduction). I also use it on top of a carob hot “chocolate”.