I realize that it’s probably glaringly apparently that I’m in LOVE with all things coconut right now. It was probably about 6 months ago that I was turned on to the awesomeness that is coconut oil, and since that day I’ve been striving to add more coconut to my diet. As a sometimes obsessive calorie counter, this was difficult for me. Most products in my fridge and pantry are typically labelled “non-fat”, “low-fat”, or “fat free”, so naturally the addition of all this fat terrified me. I’ll let you in on a little secret, I still have not gained any weight! In fact, I’ve been steadily losing weight (with other lifestyle changes as well), and my hair, nails and skin have seen marked improvements as well. So often we obsess over counting calories and fat, neglecting the fact that our bodies need calories and fat, especially if they are “good” fats.
Anyways, I love whipped cream! However, I don’t love the heavy cream needed to make it, nor do I ever have the time or patience to make real whipped cream at home. And well, we’ve all read the ingredients in most of the ready made varieties… Ick!
When I saw on Pinterest that you could make “whipped cream” simply by sticking a can of full fat* coconut milk in the fridge for 24 hours I was skeptical, but interested.
So in the interest of science, gluttony, and my blog I tested it out.
mind.blown
The steps are simple.
- Take a can of full fat* coconut milk and put it in the fridge
- 24 hours later, take it out, open it, scoop it into a bowl (it will be solid) and whip it with an electric mixer or your own brute strength.
- Enjoy!
*This must be made with full fat coconut milk. Will not work with the lower fat stuff. Don’t ask me why, I’m no scientist!
Try it for an awesome dairy free, gluten free, super simple whipped cream! You wont be disappointed!
Enjoy!
Are you following on social media? Find BentoMomma on:
Facebook // Twitter // Instagram // YouTube // Pinterest
That is a glorious idea. I just may have to try that as I LOVE coconut milk. How long does it stay fluffy?
Hmmm, that’s a good question! It didn’t stick around long enough to loose it’s fluffiness for me, but I would suspect maybe not super long? You might be able to mix with meringue powder to help keep it’s shape. I have however seen people ice cakes with it… Not quite sure how that works out though!
You’re right, it’s probably so good you don’t have to worry how long it stays fluffy 🙂 I’ll try it and see.