Whipped Cream with Coconut

This Coconut Whipped Cream is the perfect easy substitute for regular whipped cream. With only 2 ingredients - giving you a paleo/GAPS or keto option - you'll be putting it on everything.

2 cans full fat coconut milk
3-4 Tbsp. pure honey or ½ tsp. organic liquid stevia
½ tsp. pure vanilla extract

The night before you want to make the whipped cream (or at least 8 hours before), stick the cans of coconut milk in the fridge upside down. I repeat – UPSIDE DOWN.

The next day, place a non-plastic mixing bowl and hand beaters in the freezer. Let chill for about 1/2 hour.

Remove the coconut milk from the fridge and open the bottom of the can (which will be on top).

Pour out coconut water into a separate bowl or jar and set aside for another use (it’s great in smoothies!).

Scoop out coconut cream and place into chilled bowl.

Beat cream with honey and vanilla until fluffy.

Use as desired.

Cook's Notes: For a chocolate version, add in a few Tbsp. of cocoa powder and additional honey.