Whipped Coconut Cream
Whipped Coconut Cream is super easy to make and perfect for those who need a low carb & dairy-free option for that little silky cloud of deliciousness to top their dessert! This version is low carb and sugar-free, but the "natural sugar alternative"can be subbed with the real thing.
Ingredients
- 1 can full fat coconut milk - unshaken (refrigerated over-night)
- 2 tablespoons low carb sugar (or sugar if using)
- 1/2 teaspoon vanilla
- 1/8 teaspoon stevia glycerite (or two more tablespoons erythritol)
- pinch of salt
- chilled bowl
- chilled beaters or whisk attachment
Instructions
- 1
Remove the chilled bowl and beaters or whisk attachment from the freezer or refrigerator and set them up.
- 2
Remove the can of coconut milk from the refrigerator, gently turn it over, open, and pour out the liquid or coconut water. (This water can be saved and added to smoothies or discarded.)
- 3
Scoop the solid coconut cream from the can and add it to the bowl. Add the erythtitol, glycerite and salt. Whisk on high until the coconut cream resembles whipped cream. Add the vanilla and whip again.
- 4
There are trouble-shooting tips in the post.
Cook it from the original
This recipe comes from lowcarbmaven.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on lowcarbmaven.com