Coconut whipped "cream" is delicious as a fruit dip, in homemade hot chocolate (recipe coming soon), on pies, cupcakes and pudding. To learn about all the benefits of coconut and coconut milk click here.
You will need:
-1 can of full fat can coconut milk refrigerated for a few hours or overnight is even better **-The best brands are Native Forest or Natural Value which use BPA free lining in their cans**
-1/8 of a cup of unpasteurized local honey
-optional: pinch cinnamon and/or vanilla powder for more flavour (although we tend to make it plain but could be added for a fruit dip)
You will need:
-1 can of full fat can coconut milk refrigerated for a few hours or overnight is even better **-The best brands are Native Forest or Natural Value which use BPA free lining in their cans**
-1/8 of a cup of unpasteurized local honey
-optional: pinch cinnamon and/or vanilla powder for more flavour (although we tend to make it plain but could be added for a fruit dip)
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Ensure you use a coconut milk that is full fat and has these ingredients and that it has been refrigerated for a few hours to ensure separation:
Open can and scoop out thick coconut cream into a medium sized stainless steel bowl. Ensure you avoid the liquid, as you only want the cream. Pour the liquid into a glass jar and put in the fridge. This coconut water can be added to any smoothies - we especially like it with mango.
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Add honey and whip with an electric beater - stop and scrape down the sides with a spatula. (We're sure you can probably do the same thing by hand using a whisk). Whip until desired consistency - about 2-5 minutes depending on how you like it. Refrigerate until using. Note: If you are using for cupcakes keep the cupcakes or cake in the fridge or ice as you eat.
This is also a great topping for a sundae or banana split. Click here for our favourite coconut milk ice cream recipe. If you want plain vanilla ice cream omit the strawberries. If you don't have an ice cream maker you can use a stainless steel bowl - put in the freezer overnight, follow the recipe and put in stainless steel bowl in the freezer and take out every 10-15 minutes and scrape down the sides until you have ice cream.
Below is the finished product - coconut whipped topping. Enjoy!
This is also a great topping for a sundae or banana split. Click here for our favourite coconut milk ice cream recipe. If you want plain vanilla ice cream omit the strawberries. If you don't have an ice cream maker you can use a stainless steel bowl - put in the freezer overnight, follow the recipe and put in stainless steel bowl in the freezer and take out every 10-15 minutes and scrape down the sides until you have ice cream.
Below is the finished product - coconut whipped topping. Enjoy!
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