I realize that it's probably glaringly apparently that I'm in LOVE with all things coconut right now. It was probably about 6 months ago that I was turned on to the awesomeness that is coconut oil, and since that day I've been striving to add more coconut to my diet. As a sometimes obsessive calorie counter, this was difficult for me. Most products in my fridge and pantry are typically labelled "non-fat", "low-fat", or "fat free", so naturally the addition of all this fat terrified me. I'll let you in on a little secret, I still have not gained any weight! In fact, I've been steadily losing weight (with other lifestyle changes as well), and my hair, nails and skin have seen marked improvements as well. So often we obsess over counting calories and fat, neglecting the fact that our bodies need calories and fat, especially if they are "good" fats.
Anyways, I love whipped cream! However, I don't love the heavy cream needed to make it, nor do I ever have the time or patience to make real whipped cream at home. And well, we've all read the ingredients in most of the ready made varieties... Ick!
When I saw on Pinterest that you could make "whipped cream" simply by sticking a can of full fat* coconut milk in the fridge for 24 hours I was skeptical, but interested.
So in the interest of science, gluttony, and my blog I tested it out.
The steps are simple.
- Take a can of full fat* coconut milk and put it in the fridge
- 24 hours later, take it out, open it, scoop it into a bowl (it will be solid) and whip it with an electric mixer or your own brute strength.
Try it for an awesome dairy free, gluten free, super simple whipped cream! You wont be disappointed!