This Paleo whipped cream is a great substitute for the real thing due to the texture being similar to real whipped cream. Plus it’s pretty tasty!
I love whipped cream. Love it. On everything. It’s a light, fluffy, sweet addition to any dessert, or I really like it on my coffee. Buttttttt, it’s not made of the greatest ingredients. So I decided to try to make Paleo whipped cream, because it’s all natural and has healthy fats. To be honest, it’s harder to make than I thought, and I ROYALLY screwed it up the first time. It seems easy because there are only a few ingredients, but definitely read through all the instructions or it is very likely you will end up with coconut cream soup.
Ingredients you’ll need:
1 can full fat coconut milk
1 Tablespoon Vanilla Extract (maybe more to taste)
1 Tablespoon coconut sugar (maybe more to taste)
DO NOT MISS STEP 1!!!!
Refrigerate your can of coconut milk overnight! This helps separate the liquid and the cream. So when you take it out of the refrigerator, don’t shake it!
Open the can and use a spoon to spoon out the cream into a mixing bowl. You’ll have some liquid left in the bottom of the can that won’t be used.
Using a hand blender or whisk, whip the cream with the vanilla extract and coconut sugar. My coconut sugar is brown, so it did make the whipped cream have some spots. If you absolutely want white whipped cream, use your cane sugar substitute of choice.
Taste the whipped cream, and add additional vanilla/sugar substitute to taste. If you frequently eat more Paleo foods, the suggested amounts should be good, but those used to a more sweet taste may need to add a little more.
The nutrition on this is very approximate and will vary based on how much extra coconut sugar you use.
Serving size 2 Tbsp: