I’m not gonna lie, I’m pretty proud of myself. After a week of experimenting with coconut milk, I finally made a paleo whipped cream with a taste I can’t get enough of. It’s fluffy, rich, tasty, sweet and the coconut flavor isn’t overwhelming. My secret? Maple syrup and orange zest. A quick trip to the store, and you’re ready to get started!
- 2 15oz can unsweetened, full fat, coconut milk
- 1 teaspoon vanilla extract
- 7 strawberries
- Zest of 1 orange
- 1 Tablespoon orange juice
- 1/4 cup maple syrup
- 2 teaspoon coconut flour
Leave the cans of coconut milk in the fridge for at least 2 hours, preferably overnight. After being refrigerated, the “cream” will rise on top, and the coconut water will be at the bottom. Separate the “cream” and drink the water, or store for other recipes.
In a food processor, blend the strawberries, vanilla, orange zest, orange juice and maple syrup, until liquid. It should yield about a cup.
With an electric mixer, whip the coconut milk in a large bowl. When it starts to thicken, slowly add the fruit and maple syrup. Keep whipping for 4-5 minutes.
Add 2 teaspoon of coconut flour to help thicken the whipped cream. It needs it since I added a cup of liquid flavoring!
Store back in the fridge as soon as possible to keep a thick, fluffy texture.
Now, you have a healthy, delicious, paleo whipped cream for all your recipes!