I have a love/hate relationship with coconut whipped cream. Ideally, one is supposed to be able to refrigerate a can of coconut milk overnight, open the can, scoop off the solids & whip them into amazing “whipped cream.” This is NOT always the case.
As you can see in this picture I posted on Instagram a couple weeks ago, I’ve had my fair share of coconut whipped cream failures... I asked others what they did to ensure that the coconut milk would actually whip into usable cream & I received some good tips. Two pieces of advice that I took to heart were 1) to use Trader Joe’s Coconut Cream (which is *still* unsweetened) and 2) to open the can from the bottom, after the refrigeration process.
Using those words of wisdom, I made a successful batch of Coconut Whipped Cream that fit with my detox specifications and felt like a decadent treat, when spooned on top of berries. I found my berries were sweet enough that I left my “cream” unsweetened (whether through stevia, or, if you’re not on a detox diet, powdered sugar).
Coconut Whipped Cream
1 can of Trader Joe’s Coconut Cream
1 tsp Vanilla Bean Paste/extract (omit for AIP)
optional: sweetener of choice, such as honey or maple syrup
- Chill the can of Trader Joe’s Coconut Cream in the refrigerator overnight.
- The following day, flip the can upside down & open the can from the bottom. Drain out any liquid & use it in something else (like add it to a smoothie). Scoop the remaining solids into a bowl.
- Using a hand-held mixer, whip the solids for a couple minutes, or until the cream forms soft peaks.
- Add the Vanilla Bean Paste & optional sweeteners & mix to combine. If a more firm texture is desired, re-refrigerate for 10 minutes before serving.
- Use as you would use regular whipped cream--here, I spooned it over some berries.
- Store leftovers in an airtight container in the refrigerator for a couple of days, though re-whipping may be required.