Not going to lie, but I’ve been eating a healthy dessert almost every night since I got pregnant! I recently wanted to have berries with coconut whip cream, but couldn’t get myself to buy the store bought brand because all of the extra ingredients. I knew that I had come across a recipe for coconut whip cream that only used a can of coconut cream so decided to give it a whirl and it was absolutely so easy and tasty! I knew I would love it because I already love when the coconut milk in my fridge hardens + becomes a thicker, yogurt like consistency. This surpassed by expectations and more and really couldn’t have been more simple!
- 1 can organic coconut cream
- 1 tsp vanilla extract
- Place the can of coconut cream for at least 30 minutes in the fridge (ideally longer is better to get create more coconut cream by solidifying the coconut!) I recommend doing this while you're making dinner so it's chilled by the time you're ready for dessert.
- Scoop out the solidified coconut cream out of the can and into a large bowl. Add 1 tbsp of coconut liquid from the can into the bowl and then you can keep the remaining liquid for smoothies.
- Add in 1 tsp of vanilla extract. (Option to add a splash of sweetener like stevia, monk fruit or coconut sugar but I loved it unsweetened!)
- Using a hand or standing mixer, mix the coconut mixture on low and slowly increase the speed until you fluffy whipped peaks start to form.
- Serve immediately with berries or your favorite dessert. Lasts for up to a week in the fridge.
This whip cream tastes like heaven – you’re welcome!
With Health + Happiness,
Jax
PS – Want more recipes for your favorite comfort foods?! Sign up for my Little Adapts By Jax App and get access to my Clean Comfort Cookbook + so much more!
