Have you been hearing non-stop now about coconut oil, milk and water? Even coconut flour and sugar have found their way to the shelves! It seems like not long ago when coconut anything was a definite no-no. Well, not anymore. It seems the more coconut the better! Actually, when I went to school to get my masters in nutrition at Bastyr University in the 1990’s they were already talking about how good coconut oil was for you, it just took the mainstream community a few more years to catch on. Basically the fats that are found in coconut are made up of medium chain triglycerides (MCT) which do not get processed the same way that the short or long chain triglycerides do and therefore are able to be used directly for energy.
Well, honestly, the “good for you” part is nice, but I just love the versatility of coconut and of course the taste. I was looking for a recipe for whipped cream made from something other than heavy cream when I came across this recipe for coconut whipped cream. It looked so easy so I just had to give it a go!
Isn’t it beautiful! Now, it does not taste like the whipped cream that you know, so don’t expect it to, but boy is the flavor delicious. The best thing about it is that you need very little sweetener to make it taste good. It was really the perfect pairing for these strawberries. I think it will replace regular whipped cream in my house. I can’t wait to make pumpkin pie! I will let you know how that turns out!
COCONUT WHIPPED CREAM
1 can full-fat coconut milk, refrigerated overnight
1-2 Tbs. maple syrup
1/4 tsp pure vanilla extract
Place the coconut milk in the can in the refrigerator and let sit for at least 3 hours, but better overnight. When removing from the refrigerator, try not to agitate the can. Open the can of coconut milk and scoop the top layer of white, fatty goodness into a decent sized mixing bowl (discard the coconut water or save it for smoothies). Blend the chunks of coconut milk with a hand mixer on high-speed for 15-20 seconds, just until the mixture turns to liquid. Add the maple syrup slowly (amount depends on how sweet you like it) and mix until combined. Add the vanilla extract and blend on high-speed for 1-2 minutes, until light and creamy. Whipped cream is best served immediately, but can be stored in an air tight container for up to three days. It will harden in the fridge, so when ready to serve, simply blend with a hand mixer on high-speed until creamy again.
Yield: about 1 1/4 cups