A simple coconut milk box is the answer to Paleo decadent whipped cream. This dairy free alternative can be as mild as you want and is very easy to mix. Whipped coconut cream can be used for many different Paleo recipes ; almost anywhere you want to use the regular whipped cream.
Coconut whipped cream is definitely not a new concept that I created from scratch. I’ve seen popping up all over the place and wanted to provide a guide here to find out how. The ingredients are very important in this recipe. A can of coconut milk with all the fat is the key element. There must be full fat, as it will use the solid cream that forms on the top.
The box should be refrigerated overnight. An hour or two will not do the trick; it will be an aqueous waste. I actually store 1-2 coconut milk cartons in my refrigerator at all times to have on hand if I need. I also noticed that all the coconut milk brands are created equal – some do not separate themselves as well as others. I recommend Whole Foods or native forest brands. There are even cases where the coconut milk does not harden for no apparent reason. Some boxes are randomly failures, but do not let that discourage you because it does not happen often. Just be sure to refrigerate it overnight.
Before whipping coconut cream , place a metal bowl in the freezer for 5-10 minutes. This will help keep the cold whipped cream. When the bowl is ready, remove the coconut milk carton from the refrigerator and open it. On the top should be a thick layer of coconut cream. Skim it over the top and place in the chilled mixing bowl.
There will be liquid milk left in the box, you can save for another time – I like to use for smoothies. Whisk coconut cream until it is thick frothy. Add a little honey and vanilla to taste. There will be no stiff peaks as in traditional whipped cream, but it should be smooth.
Serve immediately, perhaps with dessert, pie, pancakes or fruit. If you have any remaining whipped cream, you can store in the refrigerator in an airtight container. When you need, just give him a quick whip again.
Whipped Coconut Cream
- Place a metal bowl in the freezer for 5 minutes. Scoop the thick
- ened cream from the top of the chilled can of coconut milk. Place into the bowl.
- Use a hand blender to whip the chilled coconut cream, vanilla, and honey together for about one minute or until smooth. Serve immediately or refrigerate until ready to serve.