Naturally Sweetened Coconut Whipped Cream

Want to know something weird about lactose intolerance?

I am absolutely repulsed by some milk products, specifically milk and cream. Even the fresh stuff smells sour to me, like buttermilk. {Which some people, Germans in particular, drink neat, but it’s not my thing. Clearly.} Now I don’t really know what came first the aversion to milk or the lactose intolerance, the chicken or the egg. Theories abound as to why some folks are completely lactose intolerant, some mildly, and some not at all. The disposition is definitely genetic, but it’s my theory that it is exacerbated by avoidance which, in some cases, is caused by this aversion.

Or maybe I’m just weird.

Either way, long story short, I don’t like cream. But I do like coconut. So if I’m going to make whipped cream, I’m probably going to whip coconut cream as opposed to regular cream because then I don’t have to take an enzyme and I like the taste.

Not a coconut fan? Then this isn’t for you. This definitely has a coconut-y flavor, so keep on keeping on with your cream. But if you are a coconut fan-girl like me, then this can be the perfect dairy-free substitution for those desserts that are just begging for a dollop.

Plus its a ton less work. Can’t beat that. {or rather you can. because you beat it. with a whisk. i’m done.}

Coconut Whipped Cream {sweetened naturally} | kiwi+peachSprouted Kitchen’s summer peach tart
with our naturally sweetened coconut whipped cream, blueberries, and granola.

Naturally Sweetened Coconut Whipped Cream

1 can of full fat coconut milk
1/4 cup of maple syrup, honey, or agave {more or less depending on your taste and the dish}

Put the can of coconut milk in the fridge over night. All of the water will settle to the bottom and all the lovely cream {read: fat} will solidify at the top.

When you’re ready to make the whipped cream, open the can and scoop that all of that cream into a medium sized mixing bowl leaving the water behind. Whisk on high and gradually add in your sweetener until you’re happy with the taste.

The great thing about this is that you can completely adapt it to the delicious treat you’re going to be putting it on. You can add spices, more or less sweetener, whatever! Go crazy y’all!

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7 thoughts on “Naturally Sweetened Coconut Whipped Cream

    • Thanks! You definitely have to listen to your body. It took me a while to figure out that it was the milk that was making me so sick and not something else. Like you’ve said, you just have to listen to your body. It knows what’s up.

  1. I keep seeing similar recipes for coconut whipped cream floating around but have yet to try it. YOu have me convinced, especially since my husband is lactose intolerant 🙂 I cannot imagine drinking buttermilk straight up. The thought totally makes me gag!

    • I know. Doesn’t it sound so gross?

      I’ve seen a few going around too, and while I loved the concept, I didn’t love that most were sweetened with refined sugars. Sugar is sugar, yes, but we try to keep it as natural as possible around here. =D

  2. Pingback: Pumpkin Pudding Pie in a Spekulatius Crust | Kiwi + Peach

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