Did you know you can make coconut whipped cream from pure canned coconut milk? Coconut whipped cream is the perfect vegan or lactose-free substitute for heavy cream!
How to Make Coconut Whipped Cream
400ml can full-fat coconut milk
1 teaspoon honey, optional
Flip the can of coconut milk upside down and refrigerate for at least 8 hours or overnight.After 8 hours or so in the fridge, you can open your can and you’ll see that the top of the coconut milk has solidified. Scoop the solidified coconut milk into your mixing bowl. Use the coconut “water” that remains in the can in smoothies!
Chill beaters and mixing bowl (optional) for 10-15 minutes before whipping cream.
Scoop solidified coconut milk into the chilled mixing bowl and beat for 5-8 minutes on medium speed until creamy, adding honey if desired. If cream begins to thin, refrigerate it again, and it will thicken back up, unlike normal heavy cream.
If making berry parfaits, layer berries and coconut cream in small jars or bowls and enjoy!
Whipped cream will stay good in the refrigerator for up to 4 days.
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