Coconut Whip Cream (V, DF, GF)

- littleadaptsbyjax@gmail.com

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!


Coconut Whip Cream (V, DF, GF, NF)
 
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Serves: 4-6 servings
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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!)
  4. 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.
  5. Serve immediately with berries or your favorite dessert. Lasts for up to a week in the fridge.
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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!