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