Coconut whipped cream...did you even know it was possible?? I was a shocked when I made this discovery.
It can be a little finicky to make--coconut cream is very temperature sensitive. But if you follow some simple steps, it'll work out nicely!
Coconut Whipped Cream
- A can of coconut milk*
- optional: stevia
You’ll need your can of coconut refrigerated overnight (or even a few days), so the cream is nice and thick on top. This is really important. It takes some planning ahead. I actually keep my jars of coconut milk in the fridge, just so I don’t have to plan ahead.
Scoop the thick part off the top of a can of coconut cream. Be really careful to avoid getting any of the coconut water at the bottom of the jar in your cream. Then whip it for 5-8 minutes. (I know that’s a long time, but it’s necessary.) If you want to sweeten it up a bit, add some stevia.
*Note: this is the kind of coconut milk I like to use. Or any store brand, but notice the it has 14 grams of fat. You probably don't want a fat content lower than 12 grams, otherwise you won't have much cream.
Get the recipe for these delightful berry tartlets here.
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