Coconut whipped cream is the perfect dairy free alternative to whipped cream, it goes great on top of pies, tarts, and fruit.
Ingredients:
- 1 Can Coconut Milk
- 3 Tablespoons Powdered Confectioners Sugar
- Vanilla Bean
Directions:
- Place can of coconut milk in the fridge overnight.
- Open the can without shaking it or turning upside down. Carefully spoon out the top layer of opaque white stuff that has gathered at the top of the can into a mixing bowl. (You will be left with about 1/2 cup of white translucent syrup…disregard.)
- Add 2-3 Tbsp of powdered confectioners sugar and scraped vanilla bean to the mixing bowl.
- Use a hand mixer to whip until creamy and enjoy -Taryn Cox for THE WIFE
4 comments ↓
Dairy free, perhaps. From the caloric point of view…one cup has approximately 584 calories as compared with whipped cream’s 410 per cup. That’s 170 extra calories. Just opining! Not to be “Debbie Downer” but what ever became of the idea of eating fruit in pies and other pastry without becoming a cardiac patient…not to mention acquiring too much “junk in the trunk” for all those nifty and price-y clothes Gwyneth and the other stylish Hollywood moms sport every time we see them strutting those strollers in their Louboutins?
I just gave up dairy a few weeks ago and am so excited to have found this! Thanks Taryn!
I had no idea you could make whip cream from a coconut! Awesome!
Eat in small amounts, not by the cupful but more like by the tablespoonful (with my very rough calculation should be less than 100 cal per tbsp) which will make it much more palatable to the lips and hips. Yummy yum yum!
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