One of my favorite things to snack on (when I am allowing myself some sugar) is berries, and this time of year provides an endless supply of freshly ripe berries. It seems like there is a 3 month period where all the berries seem to ripen right after each other: strawberries, raspberries, blueberries, blackberries, etc. I decided if I am going to be enjoying these delicious treats, then it would be a good idea to mix it with something that would help balance out the macro-nutrients a bit. And this is where the coconut whipped cream came in.
Coconut whipped cream can be a perfect base for many different recipes, such as crepes or parfaits. It takes very little time to whip together, and provides lots of good healthy fats.
About the Ingredients in Coconut Whipped Cream
Coconut Cream provides a healthy source of medium chain triglycerides which is an easier fat for the body to digest. These fats can get through the cell membrane easier, providing a faster energy source to the body. Have you heard of MCT oil? This typically comes from coconut! You can get cans of coconut cream from Trader Joe’s or Thrive Market, or leave a can of coconut milk in the fridge overnight.
Raw Honey is nature’s sweetener. When it comes to sweeteners, I would much rather choose those that are natural to the environment. If you get local honey, then the pollen used to create the honey can help build antibodies in your body to prevent allergies.
Coconut Whipped Cream
Start off by chilling the coconut cream or milk in the fridge for a couple of hours. This will harden the cream and separate it from any liquid.
Then scoop the cream into a bowl so that you can whip it. I used my immersion blender, which worked just fine for making really creamy coconut whipped cream!
After you start to get a nice creamy base, add some honey (to taste) if you want just a little bit of sweetness. Enjoy with some berries or other recipes of choice!