Whipped Coconut Cream

Whipped coconut cream is a really easy and tasty alternative to dairy cream, and makes a great topping for our chocolate trifle recipe.

This cream works really well in a piping bag, and as it sets to a reasonably firm consistency it holds the pattern really well, which makes for a pretty impressive finishing touch to our chocolate trifle, or any other dessert that you want to fancify to show those naysayers that being paleo doesn't mean missing out on the good things in life!

whipped coconut cream makes the perfect finishing touch for our chocolate trifle from creativelypaleo.com

If you find your coconut cream is a little loose, pop it into the fridge for half an hour or so before spooning it into a piping bag. If you are using one of the coconut milks that contains thickeners this won't be a problem, but the milk without can be a little runnier. We prefer to have a slightly wetter cream and avoid the stomach issues that the added extra ingredients can inflict.

Whipped Coconut Cream - Nutritional Info

whipped coconut cream makes the perfect finishing touch for our chocolate trifle from creativelypaleo.com

Coconut milk is a fabulous source of vitamins C, E, B1, B3, B5 and B6, along with iron, selenium, calcium, magnesium, manganese and phosphorus.

Although certain heart health charities recommend you limit your intake as it is full of heart damaging fat... Do your own research and reach your own conclusions on that.

Coconut cream tastes absolutely great without adding anything to it, so if you want to steer completely clear of any kind of sweetener, this is the thing for you!

Ingredients

  • 1 440g can of full fat coconut milk

You can also add if you choose, but absolutely not necessary:

  • 1 tsp powdered coconut sugar
  • 2 tsps vanilla extract

Instructions

  1. Put the can of full fat coconut milk into the fridge and leave over night. It is very important that you use full fat milk as the low fat variety will not work.
  2. Remove the can from the fridge and invert it.
  3. Opening the can from the bottom makes it much easier to drain the coconut milk out, as the liquid stays at the bottom of the tin.
  4. Scoop the chilled coconut cream out into a bowl.
  5. If you are using coconut sugar and vanilla extract, add them to the bowl.
  6. Whisk using either an electric hand mixer or a balloon whisk until the cream forms soft peaks.
  7. It's now ready to go into a piping bag or to spoon onto a banana split.


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Whipped coconut cream is the perfect topping for our chocolate trifle, give it a try!