Since going dairy free a few years ago, I have really missed having fluffy whipped cream on desserts. Buying soy whipped cream in the can can be more than $6 and it’s probably not very healthy. Coconut milk is extremely good for you. Check out this site that touts the 10 benefits of coconut milk. Did you know you can whip canned coconut milk? It’s very simple and very tasty.
Here’s how to whip coconut milk.
- Chill a 13 oz. can of coconut milk in the refrigerator overnight. Or just always keep a can in there for whipped cream emergencies :).
- Next, spoon the coconut milk into a mixing bowl. It will have a very hard, fatty skin on the top of the can and then when you spoon into it more, coconut water will gush out, so like every good boy scout… be prepared!
- Then whip using a hand or stand mixer with the whip attachment on.
- When you reach your desired consistency, serve immediately.
You can add in pudding or cocoa powder to make different flavors of “cream”. I used cocoa powder in this instance.
Post a comment if you have any questions and I would be happy to answer them!
