Divine Coconut Whip Cream… So Luscious!
What could be better than this divine coconut whip cream to pair this with some fresh cut fruit? Yum. Yum. Yum! It is one of the easiest desserts I have made. It literally takes minutes to prepare.
You will want to have a can of Coconut Milk Chilled in the Fridge overnight or at least 6-8 hours. After making this once, I promise you will keep a couple cans in the fridge to have on the ready at all times…. it is that good and easy!
This Divine Coconut Whip Cream can be used in many recipes with countless variations. A nice variation would be substituting Real Maple Syrup in place of the Raw Honey and adding a drop or two of good Almond extract instead of Vanilla Beans. Then use the variation as a topping for a clean dessert, like baked apples or pears.
- 1 can Coconut Milk Full Fat
- 1 pod Vanilla
- 1-2 tbsp Honey Raw
- 1 bowl Fresh Fruit of choice For Dipping
- Open the can and scoop the thick cream off of the top.
- Place the thick cream in a large bowl or stand mixer.
- Whip for 3-5 minutes with a hand mixer or the whip attachment for the stand mixer until fluffy, just as you would while making whip cream.
- Fold in raw honey to taste - About 1-2 Tablespoons.
- Cut open the Vanilla pod and scrape the beans out with the knife. Fold the Vanilla beans into the coconut whip cream
- Place the coconut whip cream into a bowl next to your cut up fruit of choice. I prefer strawberries, pineapple and bananas.
- Now watch as the coconut whip cream quickly disappears! No need to ever by that (not-so-good for you, artificial) Cool Whip again!
Slightly altered, but originally inspired by Kathryn’s ‘Summer Dream Whipped Coconut Fruit Dip’ over at Primal Bliss Nutrition.
Enjoy!
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