Trade that whipped cream for a healthier choice: Coconut Whipped Cream

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Trade that whipped cream for a healthier choice: Coconut Whipped Cream

April 17th, 2013 · 1 Comment

Coconut Whipped Cream Recipe

By: Nutty Kitchen.com

This is an amazing substitute for dairy with excellent health benefits!

I LOVE Sweets! But as I get older the results of eating too many sweets seem to be depositing around my waist line like a donut/muffin top/inner tube/bagel. I exercise regularly and I am told the only thing to rid yourself of unwanted belly fat & love handles is not eating sweets! Ok, for me that is just virtually impossible so I’m on a mission to find alternatives to my cravings. I’m also concerned about the possible risks for diabetes which runs in my mother’s side of the family. I’ve read the many comments from people for this fabulous Coconut Whipped Cream and simplified as much as possible to get the most out of everyone’s opinions & comments…

Suggested brands:

Aroy-D 100% Coconut

Thai Kitchen Organic Coconut Milk (no preservatives)

La Cena Leche de Coco

Whole Foods 365 brand (mixed results, worked & didn’t)

Does not work with LouAna coconut oil,  Trader Joe’s organic coconut oil or cream, Geisha, Vitarroz brand coconut milk.

The best results are had with Coconut Milk that has NO additives, preservatives and is 100% coconut.

Most readers say coconut water does not separate, you must use the coconut milk!

The warmer it is the coconut whip will melt.

 

Best idea’s from readers!

beckie says: 
I made some into ice cream last month to put in our birthday cake. It was sooo good with raspberries.

Jill Edwards says:
Hazelnut is my current favorite in coffee, but who can complain about having coconut whipped cream in their coffee?

Diane says:
We use 1tsp. blue agave nectar in our coffee & then mix in Silk soy creamers (Hazelnut & vanilla). My husband has to guard his coffee at work because co-workers come by & drink it!

Kristy A. says:
…I used to make a ricotta cream canoli filling and this comes really close to matching the same richness and flavor, especially the cinnamon bite….

Mike Prevette says:
With raspberries Holy crap the perfect way to squelch our Ice-cream habit. Thinking of doing a version with a little amaretto. Thanks!

Svendblad Josephine says:
Water taken from a coconut has ZERO fat. You can make this from a coconut but it requires using the “meat” and none of the water. Here is a link with instructions: http://www.coconut-connections.com/coconut_milk.htm

Susan Forbes Waclawski says: 
I use the coconut milk (water) for rice to cook in gives a wonderful flavor to the rice….

Kristin W. says:
…on top of a Apple Carrot Breakfast cake…

Erin says: 
Banana crepes (easy: 2 eggs + 1 banana) topped with cinnamon vanilla coconut whipped cream and chopped strawberries. Yum!

Heidi Kaneff says:
Can’t wait to have strawberry shortcake!!!!

Stephanie says: 
Adding Cream of Tartar to a runnier mix will help “thicken” it, but Cream of Tartar is not gluten free. Guar-Guar is gluten free (I think) and I’ve tried the Rooster Brand with some success — it’s a bit runnier than this, but I don’t think it was in the fridge long enough — I’ll be leaving the can in the fridge overnight to see if it works better! (I really want to make a nice chocolate mousse for my 3 y/o and I — we are both Dairy and sometimes Gluten-free).

Angela says:
…a mango pie and this might be the perfect touch. Thanks!

Pierre M-M says:
…leave the tin of coconut cream upside down in the fridge for a couple of days. Then take it out, turn it over, pop the top and simply pour out the water and then spoon out the cream which will now be at the bottom.

Kristen K says:
…poured it over my morning oatmeal, add bananas and pecans and it was a yummy tropical breakfast.

Paulette says:
…Could I use this like sour cream in spinach dip if I add a bit of lemon juice????

Svendblad Josephine says:
…you can store this in any container that has a good airtight lid. We use a glass rubbermaid with a red lid. Enjoy it.

Debbie says:
…perfect with bananas and a little chocolate and makes for a delicious strawberry shortcake!

 

Pinback recipes that look fabulous!!!

Chocolate Avocado Pudding (That Tastes Nothing Like Avocado)
 
Sweet Potato Coconut Thai Curried Soup: Gluten Free and Vegan
 
ACCIDENTAL CHOCOLATE FONDUE RECIPE
 
Our Homeostasis − No Yeast Waffles and Non-Dairy Coconut Whipped Cream
 
Organic Coconut Milk Recipe Coconut Milk Whipped Cream | Edward & Sons™ Recipes
 
 Tiramisu Brownies (recipe substitute: whipped cream for coconut cream & milk for soymilk) 
 
Chocolate Chip Cake With Coconut Cream Frosting MMMMM FABULOUS!!!
 
Lemon Poppyseed Pancakes with Whipped Coconut “Cream” and Agave-Macerated Strawberries (GF/DF)

 

Nutritional info from a reader:

 Birgit says: 
It is not the saturated fat that is bad it is the trans-fat. Please read more on the following websites:

http://www.naturalnews.com/036156_Coconut_oil_superfood_healing.html

http://www.organicfacts.net/organic-oils/organic-coconut-oil/health-benefits-of-coconut-oil.html

http://nutiva.com/coconut-info/myths-nutrition/

Read the entire article for the recipe:

Coconut Whipped Cream @ NuttyKitchen.com

 

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1 response so far ↓

  • 1 Johnk885 // May 24, 2014 at 9:53 pm

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