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Simple Gluten Free & Dairy Free Coconut Whipped Cream

Coconut Whipped Cream, gluten-free and dairy-free
Course Dessert
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 0kcal
Author Shannon Garrett

Ingredients

  • 1 can Organic full fat gluten free Coconut milk
  • 1/2 cup Vanilla Organic Coconut Palm Sugar
  • 1 tsp. Organic Vanilla

Instructions

  • Refrigerate the can of coconut milk a minimum of 24-48 hours.
  • Plan ahead and place your stainless bowl and beaters or whisk in the freezer.
  • Remove coconut milk from the frig and punch a hole in the bottom of the can with a bottle opener to drain the coconut water (save for smoothies!). Open the top of the can and scoop out the thickened cream.
  • Add the cream to your ice cold mixing bowl and beat with a hand mixer (using chilled beaters) or blender and start to mix on low moving up slowly to moderate speed.
  • As the volume of the cream starts to increase (3-5 minutes while mixing, gradually add in the coconut palm sugar and vanilla. Continue mixing until it is fluffy and looks like whipped cream. You'll know when it's ready.
  • Enjoy!

Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg