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Coconut Whipped Cream

Posted May 14 2012 11:01pm

Whipped cream is such a beautiful thing. Its billowy soft peaks, its creamy, melt in your mouth texture, the delicate way it envelopes cakes or parfaits…. I mean, how could you not love it?

So we know about your love affair with whipped cream. But how much good does that do you, if whipped cream doesn’t love you back? Not much.  You can write all of the endearing love songs you want, but in the end you’ll still just be standing on the other side of the pastry counter gazing longingly at its loveliness, alone.

Forget it. Just walk away. Who needs boring old dairy cream anyway?  You need to move onto something more exotic… like coconut cream. mmm…coconut cream. It just sounds sexier. And it is. Sexier, healthier and way more delicious! And the best part is, it won’t leave you crying the blues in the morning.

So go ahead and fall in love with whipped cream all over again…

Try it on my Gluten-free Chocolate Cupcakes , or Raw Chocolate Mousse .

 

What you’ll need

1 Cup Organic unsweetened Coconut Milk/Cream (the thick part at the top of the milk, when it separates)

1 Cup Extra Virgin Coconut Oil (Read about why I love coconut oil so much HERE… )

5tsp Arrowroot powder

pinch of sea salt or himalayan crystal salt

10-15 drops Vanilla Stevia

1/8-1/4 Cup Light Coconut Syrup or Agave (Optional, or you can just add more stevia, to taste )

Tools-

Electric hand mixer

 

How to do it

Step 1 – Place all ingredients in a deep bowl.

Step 2 – Use an electric mixer to blend all ingredients together until stiff peaks form.

Step 3 – Place  and store in refrigerator until ready to use.

Note: Due to the coconut oil in the recipe, the whipped cream will start to melt when placed on hot items. Be sure to cool your cakes etc. before topping with whipped cream.

The post Coconut Whipped Cream appeared first on The Renegade Kitchen .

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