Who doesn’t like whipped cream?
Now imagine eating a healthy alternative to whipped cream *yum*
I first introduced this simple concoction of whipped coconut milk as a topping from my recipe for Organic Vanilla Cupcakes, and now I use it on anything and everything!
From using it as a dip as shown in the photo above, to pancakes, to cupcakes, to strawberry shortcakes (be sure to check out my Strawberry Shortcake Recipe) … the list is unlimited.
I cannot get over how yummy it is, and I think I can say, that I enjoy it more than I would have, regular whipped cream!
- Coconut Milk
- Lemon Zest
- Vanilla Extract
For the Coconut Milk, I use “Thai Kitchen Organic Coconut Milk” as it’s fat content is 17%, as opposed to other coconut milks which have less fat and give you less cream.
Refrigerate the whole can overnight, this allows the milk to settle into a cream texture. Drain any excess liquid from the can and scoop coconut milk (now cream) in a metal bowl.
Handy note for the metal bowl is placing it in the freezer for a few minutes, to keep the coconut milk from thawing/melting.
Add lemon zest, vanilla and beat with a hand mixer, until whipped.