Coconut Whipped Cream

Recipe by Juanita Miller, CNP, ROHP

*Reprint from our Fall 2017 Issue

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Coconut Whipped Cream
Coconut Whipped Cream
Print Recipe
Coconut Whipped Cream
Coconut Whipped Cream
Print Recipe
  1. Place a can of coconut cream in the fridge overnight (the cold separates the cream). Without shaking it, take the can out of the fridge and flip it upside down. Open it and pour off the liquid (save for smoothies).
  2. Scoop the thick cream into a mixer and beat until fluffy (about 7-8 minutes). Add the remaining ingredients, beating for one more minute. Use a chilled bowl and beaters for the best results.
  3. Return the whipped cream to the fridge until ready to use. It will firm when chilled and soften at room temperature.***
Recipe Notes

*Don’t use “lite” coconut milk—it won’t whip!
**Avoid guar gum and other added ingredients; they aren’t the healthiest ingredients and they will also prevent it from whipping.
***Serve immediately or refrigerate to keep the cream from melting.

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