This coconut whipped cream goes great over fruit or on top of just about any clean dessert, and it’s dairy free!
This post is in direct response to all of you who have emailed me or contacted me on Facebook looking for a clean eating version of Cool Whip. I’ve never had the stuff, but apparently, many of you find it quite addicting and tough to give up in your efforts to clean up your diet.
One of my wonderful readers, Kelsey, has her own clean eating blog (UPDATE: This blog appears to no longer exist.). She’s an amazing 16-year-old who has a better head on her shoulders now than I did at 30! She’s an amazing kid with tons of talent, and one of those talents just happens to be clean cooking. On her blog, she featured a recipe for Cream of Coconut. And although she didn’t “advertise” it as such, it’s the PERFECT replacement for whipped cream! While it may not be an exact replica of Cool Whip, I urge you to give this a try, because frankly, it’s just like eating regular whipped cream (the real stuff)!
I should also tell you, that like real whipped cream, this is not something you want to eat every single day. It is high in fat. BUT, it’s high in GOOD fats. And that, my dear readers, is a very important distinction. We all need our healthy fats. And I just cannot think of a better or tastier way to include them in your diet!
With Kelsey’s permission, I’ve done my own version of her recipe which I will share with you here. It’s not too far off from the original, but different enough to post here.
COCONUT WHIPPED CREAM RECIPE:
Coconut Whipped Cream
- 1 cup coconut cream (this is the approximate measure that you will get from 2 cans of coconut milk)
- 1 tbsp. honey (or granular sweetener)
- 1 tsp. pure vanilla extract
- 1 tsp. cream of tartar
- Open your cans and scoop out the cream. You will have a bit of cream left behind in the coconut milk, but that's okay. You want avoid getting the liquid in the can, into with the cream as much as possible. Do your best to drain off the fat.
- Using an electric mixer, beat together the coconut cream, sweetener, cream of tartar and vanilla extract until the coconut cream is nice and thick.
- Put your coconut cream in a container and place it back in the fridge for a few hours to allow it to really solidify (if you can stand the wait!).
- Note: If you find that even after chilling, the cream won’t stiffen up, put it into a blender with 1 package of unflavored gelatin. Let it sit out for about an hour. Once it’s thick as it should be, put it back into the fridge to chill further.