A Tropical Treat — Coconut Whipped Cream!

   When I saw this idea on Pinterest, I was intrigued! A goggle search lead me to a variety of recipes for this delicious dairy-free whipped cream.

     Remember when this island fruit got a bad rap just a few years back because so many fast food places used it’s oil (which is a source of saturated fat) for frying? Now it is being looked at in a new light and even though (like any fat) it has a lot of calories, the milk does have many healthy benefits. And, to clarify the difference between coconut milk and oil, check out an article titled, Is There a Difference between Coconut Milk and Oil?

     We don’t indulge in whipped cream too often . . . but the next time I need some to top a pie, crisp or crumble, I very well may turn to a can of coconut milk as a delicious alternative.

Whipped Coconut Cream  -- because I used a sweetened coconut milk, added sugar was not necessary; if unsweetened milk is used, a couple of tablespoons of powdered sugar may be needed

1 (15 oz.) can coconut milk (the label on the can I bought read ‑ Real Cream of Coconut milk and was sweetened), full fat – CHILLED at least overnight

1 teaspoon vanilla

1.  Open the can, drain off the clear liquid and transfer the cream to a mixing bowl (a chilled bowl is preferable but not mandatory), using a spoon or silicon spatula to “dig” all the cream out of the can. (Note: Add the leftover clear liquid to a smoothie or use to sweeten cereal, etc.)

This is what the coconut milk looks like -- it does solidify when it is chilled and
you literally have to "dig" it out of the can. There is not a whole lot of clear liquid in the can.

2.  Beat the thick coconut cream with a mixer until thick and fluffy.

3.  Serve immediately or transfer to a covered container and store in the refrigerator. The mixture with firm up as it cools.

Tropical Dessert -- Coconut Cream on homemade whole wheat angel food cake
with chocolate sauce, fresh pineapple and strawberries.

For flavored whipped coconut cream, add some cinnamon, instant coffee, or cocoa powder; replace the vanilla with almond or coconut extract or a liqueur.

AND, here's an interesting link -- 52 Uses for Coconut Oil - The Simple, The Strange, and The Downright Odd!