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whipped cream

Dreamy Coconut Whipped Cream

Prep Time
Overnight

Prep Notes
Place a can of full fat coconut milk in the refrigerator overnight.

Cooking Time
5 mintues

Ingredients
1 can coconut milk, full fat
2 tbls raw honey (or maple syrup)
dash of vanilla
dash of cinnamon

Directions

Step 1: Refrigerate can of coconut milk overnight.

Step 2: Open the refrigerated can (don’t shake it or turn it upside down). Scoop out the thick cream at the top of the can and place is a large bowl to be whipped

Step 3: The bottom half of the can will be coconut water that has separated from the cream. Pour this into a glass container, refrigerate and use for your smoothies, baked goods or in a Thai dish.

Step 4: Whip the coconut cream with sweetener and optional vanilla and cinnamon. Just a minute or two will do.

Step 5: Lose yourself in that ultra dreamy bowl of whipped coconut cream.

Pumpkin Hot Chocolate with Whipped Coconut Cream

Prep Time
Overnight if making the Whipped Coconut Cream

Prep Notes
To make the Coconut Whipped Cream, place one can of full fat coconut milk in the refrigerator overnight.

Cooking Time
5 minutes

Yields
4 small cups

Ingredients
1/2 cup pumpkin (roasted or pureed)

1/2 cup water

1 cup coconut milk (I prefer to use the leftover liquid from when I make Whipped Coconut Cream- see notes below; otherwise any milk will do)

2 heaping tbls raw cocao powder

3 tbls maple syrup

scant 1 tsp cinnamon

2 dashes ground clove

1 tsp vanilla

Optional:

1/4 cup amaretto

Whipped Coconut Cream

Directions
Place all the ingredients except the whipped coconut cream and the amaretto in a blender, blend for 30 seconds or until smooth. Pour into a saucepan and heat to desired temperature.

If using, add in the amaretto, pour into small mugs and top with the Coconut Whipped Cream; wrap your hands around the mug, breathe deep and enjoy.

A note about the coconut milk and whipped coconut cream:

Coconut cream makes the most amazing whipped cream – it’s luscious, thick and dreamy! And it’s a good fat so there is no feeling guilty. I keep a can in my fridge at all times just in case.

Follow my recipe for how to make the Whipped Coconut Cream here. Use the remaining liquid in the can for the recipe above.