This whipped cream is dairy-free, and low glycemic. It’s thick, fluffy, and delicious. We use it on waffles, ice cream, berries, cake, hot chocolate – anything really. The coconut milk needs to chill overnight, so plan ahead. But once that’s done, it takes about 2 minutes to make. If you make it quickly with a chilled bowl and beaters you can serve right away. Otherwise, put it in the refrigerator for 10 or 15 minutes and then give it another quick beat before serving.
I make this with honey because I’m not doing any artificial sweeteners, but you can use maple syrup or xylitol instead. It’s one of my go to recipes from Danielle Walker’s, Against the Grain. I’ve gone through most of her dessert recipes and I’ll be sharing a few of my favorites over the next few weeks. As I’ve said before, I’m not the kind of cook who really likes to create my own recipes, but I have a knack for finding the best, healthiest, and easiest recipes, and passing them along to you.
- 2 cans of Coconut Milk – Native Forest Full Fat Organic has a lot of cream and it’s in a BPA-Free can.
- 2 teaspoons Honey
- Place the cans of coconut milk, or 2 cups fresh, in the refrigerator overnight. Chill a glass or metal bowl in the freezer along with your beaters for at least 30 minutes.
- Carefully remove the coconut milk from the fridge so you don’t disturb the separation. Scoop off the cream that has risen to the top and place in chilled bowl. You can save the thinner coconut water for shakes or other uses.
- Beat the cream on high until peaks form, about 2-3 minutes.
- Drizzle a teaspoon of honey in while the beaters are still going.
- I like to place the bowl of whipped cream in the fridge for 15-20 minutes and then beat it again right before serving it.