Coconut Whipped Cream

Coconut Whipped Cream

Here's my obligatory whipped cream post. It seems every Paleo blog has heir own slight variation on the basic coconut whipped cream, but it's the perfect after dinner treat or topping for a lot of wonderful Paleo desserts. I love just eating this whipped cream with some fresh strawberries and blueberries after dinner or as a small snack if one of my meals is lacking in fat otherwise! I like to add a little bit of raw honey to my whipped cream, but it is totally optional––coconut cream also has a great flavor on it's own. Similarly, if you're opposed to raw honey, for some strange reason, feel free to substitute pure maple syrup!

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Coconut Whipped Cream

Prep Time: 5 min Cook Time: 0 min Total Time: 5 min Serves: 4-6

Ingredients

  • 1 can full fat coconut milk

  • 1 tsp raw honey (optional, omit for Whole30 and 21 Day Sugar Detox)

Preparation

  1. The night before you want to make coconut whipped cream, put your can of coconut milk in the fridge––upside down.

  2. Open up your coconut milk right side up and pour out the water from the top of the can. Scoop the solidified cream out from the can and into a mixing bowl. Add in the raw honey and whip using a hand mixer.

  3. *If your cream is a bit too runny, just put it in a covered container in the fridge for a few minutes to thicken!

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