Coconut improves digestion and is great at killing harmful organisms in your body. It also reduces hunger, boosts your energy and helps prevent obesity. Not to mention the wonders coconut oil does on your skin and hair. The best part is that it tastes delicious! Of course, it has to be consumed moderately, but it’s definitely preferable in comparison to hydrogenated oils or animal fats.
Here is an easy to make recipe for whipped cream that’s perfect for non-dairy and vegan desserts.
- 1 can of coconut milk
- Sweetener of your choice (powdered sugar, maple syrup, stevia, agave, coconut sugar, etc.) – optional
- Vanilla extract – optional
Put the can of coconut milk in the fridge for at least 8 hours or overnight. Make sure your coconut milk is full-fat because otherwise this recipe may not work.
After the can is done sitting in the refrigerator, the liquid stays at the bottom and the fat goes to the top, so flip the can over before you open it. This way you can easily pour the liquid in a glass and scoop out the solid fat. Don’t throw away the liquid; you can use it in smoothies or just drink it straight.
Put the coconut fat in a bowl and add the sweetener and the vanilla extract. Then just start whipping the mixture up with a mixer or by hand, it’s a great exercise for your arm! It quickly starts looking light and fluffy, just like real whipped cream.
You can use it immediately or keep it in the refrigerator for a few days, but it will harden up a bit. This cream is great as icing or as a cream cheese substitute in raw dessert recipes.