MAKES: about 1½ cups (2 tablespoons per serving) · PREP TIME: 10 minutes, plus time to chill coconut milk, mixing bowl, and beaters
This quick and healthy dairy-free whipped cream is just as silky and delectable as any dairy-based version. I love to serve it on top of an ice-cold Shamrock Shake (here). It is best made fresh and served immediately.
INGREDIENTS
•1 (14.5-ounce) can unsweetened full-fat coconut milk or coconut cream, refrigerated overnight
•2 tablespoons powdered erythritol
•1 teaspoon pure vanilla extract
DIRECTIONS
1. Put a metal mixing bowl and the beaters for a hand mixer or the whisk attachment for a stand mixer in the freezer for 1 hour before making the whipped cream.
2. Open the can of coconut milk from the bottom. This will make it easier to discard the watery liquid that has separated from the fat. Pour out the liquid. Scoop the coconut cream into the chilled mixing bowl. If using coconut cream, it will already be solid.
3. Using an electric mixer, beat the coconut cream on medium speed. Gradually increase the speed to high and beat until stiff peaks form, about 6 minutes.
4. Add the erythritol and vanilla extract and beat for 1 additional minute.
tip: For this whipped cream to get thick and creamy, it is imperative to use full-fat canned coconut milk. Using the brands that come in shelf-stable cartons will not do the trick.
PER SERVING:
CALORIES: 69
FAT: 7.5g
PROTEIN: 0.7g
TOTAL CARBS: 1g
FIBER: 0g
NET CARBS: 1g
ERYTHRITOL: 2g
