I bet you did not know that sitting on your supermarket shelves is the healthiest and tastiest whipped cream you will ever come across that is derived from a fruit? The whipped cream I am talking about comes directly from a tin of your average coconut milk, and is much healthier than using cream made from cows milk.
To find a tin that has already got coconut cream in it can be hard as not all brands of coconut milk have solidified on the shelf. But your in luck (well those of you that live in the UK anyway!) as I have shopped around, trying tin after tin (oh it was a chore… 😉 ), and Waitrose Organic Coconut Milk (their own brand) has the cream we are talking about and is the best tasting. So you can use this cream in exactly the same way you would use regular cream – with desserts (hot and cold), a fruit salad, and anywhere you would use custard or ice cream even.
Every time I buy a tin of organic Waitrose coconut milk, I am never disappointed because there is always nearly a full can of thick white cream. It is so yummy you will never go back to regular whipped cream – especially because it does not give you all that mucous in your throat after eating like consuming dairy can.
Check out how I turned the cream into ‘whipped’ cream from the coconut milk tin below:
Step 1 – Buy a tin of Waitrose Organic Coconut Milk
Step 2 – Open the tin upside down, and drain out all the liquid.
Step 3 – Whip the ‘cream’ with an electric blender or a hand blender. Adding any desired ingredients you wish to dress it up a little. My favourites are: date syrup, vanilla bean, raw cacao powder, strawberries or banana. Each one can be added on its own, but then if you really want to go to town why not try mixing a little of each together? It will satisfy your sweet tooth naturally.
Stores in the fridge for upto 7 days. If you are struggling to find a tin with already set cream in it, try placing a can you know has just liquid coconut milk in it, in the fridge overnight. Chill it for at least 24 hours. Then before making the whipped cream, place your mixing bowl in the freezer for five minutes – this will help keep the coconut cream solid, especially if you live in a hot climate.
Enjoy 🙂 and do let me know what you think of this post today, or what you put your vegan coconut whipped cream with below in the comments box, as I would love to hear from you.