Now that its strawberry season, you can once again enjoy whipped cream and berries every day of the week – guilt-free!
Made from coconut cream – this whipped topping tastes, looks and acts just like real whipped cream.
We change it up and use raspberries, sprinkle nuts over the top, or even add cacao/ cocoa to make a rich chocolate taste. The options are endless because the cream holds up so well and keeps for days in the refrigerator.
Depending upon how cold it is in your part of the world there are two different ways to separate the coconut cream from the coconut liquid. If it is cooler in your region, simply open the can of coconut milk, careful not to shake or mix it, and use a large spoon to scoop out the solid white cream. Save the coconut liquid part to use in cooking or smoothies.If it is warmer in your region, you will need to refrigerate your can of coconut for 8 hrs or over night. This step will chill the coconut cream causing it to float to the top of the can and separate from the liquid. Then same as above, just spoon out the coconut cream and save the liquid for other recipes.We prefer to use Native Forrest brand because it mixes consistently and is in a BPA free lined can.
The coconut cream whips quicker if you chill the bowl, but this step is not essential to making it. Add the cream to a medium size glass or metal bowl. Whip with a hand mixer for about a minute to get the coconut to soften and break up the chunks. Now add the sweetener of your choice and vanilla.
Continue to whip the mixture until soft peaks form. You can continue to mix it to get a firmer consistency. I have found that on warmer days I have to whip it longer for it to become solid, and on cooler days less.Now simply spoon a small amount into a bowl or glass container, layer with strawberries, and enjoy the delicious treat! Any leftover cream can be stored in a covered container in your refrigerator for a few days. Just give it a stir when your ready to have it to get it creamy again. Enjoy!