Dairy Free Sugar Free Whipped Cream
Servings 8 @ 2 tbsp
Calories 53kcal
Ingredients
- 8 ounces coconut milk canned,"cream" only from the top
- 1/2 teaspoon vanilla liquid stevia
- 1/2 teaspoon vanilla extract
Instructions
- For best results, place your canned coconut milk upside down in the fridge overnight. This will allow the creamy part to solidify on the bottom of the can and the watery coconut milk to stay at the top of the can. After it's chilled overnight, remove from the fridge and open the can. Discard the watery milk on top and you should have about 3/4 of the can of creamy solid coconut milk.
- Place coconut cream into a stand mixer with the whisk attachment or large mixing bowl and use an electric hand mixer.
- Add remaining ingredients and beat on high speed until soft peaks and it becomes thick in consistency. Taste and adjust sweetness if desired.
- Whipping may take up to 15 minutes. Keep refrigerated. Enjoy as a topping with fresh fruit, hot chocolate, pumpkin pie or strawberry shortcake.
- Store in an airtight container in the fridge for up to 7 days.
Notes
The recipe nutrition info may vary for you depending on how much "cream" you get from your canned coconut milk. Mine yields about 3/4 of the can and once whipped makes about a cup of whipped cream.
This recipe was first published in June of 2013.
Nutrition
Serving: 1serving | Calories: 53kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 6g | Saturated Fat: 5g | Sodium: 4mg | Potassium: 0.4mg | Sugar: 0.03g | Calcium: 0.03mg