Sugar Free Coconut Whipped Cream

Sugar free coconut whipped cream is fabulous for anyone and everyone for the following reasons

• People who cannot or do not want to consume dairy.
• When you feeling like whipped cream with something, but don’t have any cream and can’t be bothered going to the shop.
• Makes a fabulous dairy free frosting/icing
• Makes a very delicious EASY chocolate mousse (just add cocoa)
• Delicious coconut dairy free ice cream
• Vegans

I love that this sugar free coconut whipped cream is so quick and easy, I normally keep a can in the fridge at all times, so it is ready at a moments notice if I need it.

If you don’t have the room in your fridge, you just need to make sure that you plan ahead and put a can in the fridge the night before you want to use it.

Steps

1. Place your can of coconut cream or coconut milk (not lite) UPSIDE DOWN in your refrigerator
2. Leave to solidify overnight
3. The next morning, take your can out of the fridge and open it (do not turn right way up, or shake)  spoon out the solid coconut cream into a bowl.
4. Strain the remaining liquid and put in fridge for another use (smoothies) any solids that end up in your strainer, place in your bowl with the rest of the coconut cream.
5. At this point you can place the solidified coconut cream back in the fridge to use later, or beat until thick and creamy.

I don’t worry about adding any sweetener as I like the taste as it is, and it is completely sugar free.

If you feel you need something extra, or want to have a chocolate flavour you can add a few teaspoons of dextrose,rice, malt syrup,  vanilla extract or cocoa powder when you are whipping the coconut cream.

This coconut whipped  cream would make a fabulous dairy free option for this Chocolate Mousse Tart just sub out the butter in the base for coconut oil.  Or use as frosting on these Mini Chocolate Cakes

Use the leftover liquid in the can of coconut milk/cream in smoothies, they taste fabulous!

Coconut Whipped Cream

 

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Prep time

5 mins

Cook time

12 hours

Total time

12 hours 5 mins

 

Serves: 1 cup

Ingredients

• 1 can of coconut cream or coconut milk (not lite)
• optional extras
• 2 teaspoons dextrose or rice malt syrup
• 1 teaspoon vanilla extract
• ½ tablespoon cocoa powder (if you are wanting chocolate mousse, chocolate frosting)

Instructions

1. Place your can of coconut cream or coconut milk (not lite) UPSIDE DOWN in your refrigerator
2. leave overnight
3. The next morning, take your can out of the fridge and open it (do not turn right way up, or shake) spoon out the solid coconut cream into a bowl.
4. strain the remaining liquid and put in fridge for another use (smoothies) any solids that end up in your strainer, place in your bowl with the rest of the coconut cream.
5. At this point you can place the coconut cream back in the fridge to use later, or beat until thick, smooth and creamy.

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