I’ve tried making whipped cream from soaked cashews–not my favorite. Coconut whipped cream on the other hand, is actually really good. You need to use a can of coconut milk and it needs to be regular (not lite).
Coconut Whipped Cream
Ingredients:
1 can of coconut milk (not lite)
1 Tbsp. honey (or sweetener of choice–if desired)
1 tsp. vanilla
Directions:
1. Put can of coconut milk in fridge for a few hours or a day or two. (Do not shake the can.)
2. Do NOT shake can, but open it with can opener.
3. Scoop out top “cream” layer with a spoon into a bowl. (For me it ended up being over half of the can.) Save the liquid at the bottom of the can for something else.
4. Whip the cream until it becomes the consistency of whipped cream. (The first time I made it I actually had to add some of the watery liquid to thin it out a bit.)
5. Add honey and vanilla if using and whip to combine.
Enjoy in Chocolate Cream Trifle, on top of Chocolate Pudding or however you like it!
This post may contain affiliate links for which I may receive compensation. Thanks!
The Unrefined Kitchen | Fruit Pizza
Oct 17, 2012 -
[...] with Coconut Whipped Cream for an extra-special [...]
Fruit Pizza | The Unrefined Kitchen
May 4, 2012 -
[...] with Coconut Whipped Cream for an extra-special [...]
Grasshopper Pie (Grain-free, Dairy-free!!) | The Unrefined Kitchen
Mar 28, 2012 -
[...] chopped1/4 tsp. salt1/4 cup raw honey3 Tbsp. coconut oil, melted (or butter)3 Tbsp. cocoa or cacaoCoconut Whipped Cream and/or melted chocolate chips for [...]
Chocolate Pudding | The Unrefined Kitchen
Aug 19, 2011 -
[...] Paleo Pasta Refined Sugar-Free Side Dishes Snacks « Homemade Coconut Milk Coconut Whipped Cream (Dairy-Free & Refined Sugar-Free!) [...]