When I went dairy-free in 2009 due to health reasons, I had no idea that I could have my whipped cream and eat it too! It took me awhile to navigate new ingredients, recipes, and techniques in order to create a delicious and easy dairy-free lifestyle! I love sharing my recipes with you in hopes to ease a bit of your transitional burden and heartache.
The application possibilities of this coconut whipped cream are infinite! Use it as a dip for fresh berries, atop your herbal lattes or slathered on your favorite vegan baked goods such as this Molten Chocolate Lava Cake or these S’mores Bars.
Coconut milk supports weight loss by moderating appetite-related brain receptors and boosting metabolism
Science is confirming that the fatty acids within coconuts provide a variety of health benefits. By increasing our consumption of healthy fats, from medium-chain triglyceride sources such as coconuts, we can lose weight with more ease. Fats are a good thing because they keep us feeling full and moderate the brain receptors responsible for appetite signals. It is also thought that coconut milk may boost the metabolism and thereby improve weight loss efforts. (1)
Ingredients:
- 1 can organic full-fat canned coconut cream, refrigerated overnight
- 1/2 teaspoon pure vanilla or almond extract
- Optional: 2 teaspoons raw coconut nectar (other options: xylitol or for non-vegan: raw local honey)
Instructions:
- Open the can of coconut cream and place only the solid contents into a glass mixing bowl. Set aside and reserve any liquid within the can for another recipe.
- Use the whipping tool with your hand mixer to beat the solid coconut cream until light and fluffy. This usually takes about two minutes.
Additional Notes:
- Make sure the can of coconut cream is cold and only use the solid contents within the can.
- This dairy-free whipped cream can be prepared ahead of time and will keep its form. Store leftovers in a sealed container in the refrigerator for up to 3 days.
Sources for this article include:
Inspired by: existentialevolution.com
Article originally published on Rawfoodworld.com republished with permission
