Whipped Coconut Cream

Holy cr@p people, this gear is top shelf! Like I might eat the whole tin kinda good. Trav said this was “the best thing he’s had all year”….. A stock standard response to pretty much any dessert he eats. We all know I have a coconut addiction, I eat coconut butter straight from the jar, coconut flakes by the kilo, coconut cream goes in pretty much everything possible, hell, I even eat coconut oil straight from the tub, not to mention bathing with the stuff. Seriously, if you weren’t there yet, coconut is good gear!

This recipe is probably not even worth being called such, it is so basic the dog could make it…. Except that he doesn’t have opposable thumbs…. And I don’t share this stuff.

500ml tin full fat coconut cream
Few drops vanilla
Pinch stevia

Take the tin of coconut cream, don’t shake it, put it in the fridge for a few hours or overnight wou be best. Remove tin from fridge, open gently, scoop thick cream from the top of the tin into a bowl with the stevia & vanilla & beat until light & fluffy. If it is a bazillion degrees like it is in Brisbane at the moment, it is probably a good idea to chill your mixing bowl and beaters in the fridge prior too. Now you can just eat this business straight outta the bowl like I thought about doing, ok I did a little bit, or use it any way you would use whipped cream….. Keep it clean. I used what was left of mine to top some Chocolate Mousse and then sprinkled it with cookie crumbs from my failed cookies earlier this week.



4 thoughts on “Whipped Coconut Cream

  1. Sarah says:

    Honestly, speechless……Chocolate Mousse and Coconut Cream?! Pure foodporn right there!!

  2. Thanks Sarah 😉 Pretty much a party in my mouth!

  3. Sophie33 says:

    I also love whipped coconut cream! I love this the most on toppings like tarts, pies, chocolate mousse, etc!

  4. Yes all excellent ideas Sophie! I have no idea why it has taken me so long to discover this!?

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