Hi, friends! Nicole here with one of my favorite treats to make on warm spring evenings: blackberries and coconut whipped cream! My dad loves pretty much anything made with coconut so when I first discovered that coconut milk could be turned into a lovely whipped cream, I knew I’d found the perfect recipe to surprise him with.
Coconut whipped cream is gluten free, dairy free, vegetarian, and paleo! All you need is a can of coconut milk and your favorite sweetener. I add just one packet of stevia, but you could also mix in a little vanilla to taste. Stevia is a healthy natural alternative to sugar. Read more about it here.
For the can of coconut milk (make sure to use a can, not a carton), I use Native Forest that is certified gluten-free and canned with non-BPA packaging.
A can of coconut milk contains coconut fat and coconut water. If you were to shake and open the can right away, the fat and water would mix together forming a creamy liquid. However, if you leave the unopened can overnight in the refrigerator, the fat and water separate, forming a thick layer of coconut fat at the top of the can. At the bottom of the can will be a bit of coconut water that you can discard or refrigerate to add to your smoothies. Spoon out the top layer into a cold, mixing bowl. It will look like the picture below.
I like to use a hand mixer to whip up this coconut fat into cream. I find it works best if the beaters of the hand mixer have been chilled so I usually leave them in the refrigerator overnight along with the mixing bowl and coconut milk.
All you need to do is beat the coconut fat until it reaches a softer consistency (this usually takes about three to five minutes). Then add your sweetener of choice and beat it in until combined. You can eat it right away and also refrigerate any left over whipped cream for up to three to four days. It’s quick and effortless to make, and paired with blackberries it’s incredibly delicious and refreshing.
I always recommend buying organic berries that are free of chemicals and pesticides. My local health food store had a sale on these organic blackberries from Driscoll’s. Blackberries rank low on the glycemic index. They are also low in calories and virtually fat free. And best of all, they have a high concentration of antioxidants and vitamins which can prevent heart disease and periodontal disease and contribute to cognitive health. See this article for how they outrank blueberries. Ultimately, blackberries and coconut whipped cream makes for a quick and easy, wonderfully healthy dessert! Perfect for an elegant party or just to treat yourself.
Enjoy friends! Have a happy and healthy weekend!
- Refrigerate the can of coconut milk overnight. Chill a bowl and the beaters of your hand mixer as well.
- When you are ready to make the whipped cream, be careful not to shake the can. Spoon the solid coconut fat at the top of the can into the cold bowl, leaving the coconut water behind.
- With your hand mixer, beat the coconut fat into a firm whipped cream, about 3-5 minutes.
- When the consistency is right, add stevia or honey. Beat again until combined.
- Refrigerate until you are ready to serve.
- Divide blackberries into dessert dishes and top with coconut whipped cream.
This recipe is linked to Healthy Living
- By The Way Bakery: A Must-Visit Gluten Free Bakery in Manhattan - November 14, 2015
- Is Your Lipstick Gluten-Free? - October 9, 2015
- Blackberries and Coconut Whipped Cream - May 14, 2015
- Sardines on Cauliflower Toast with Gremolata - April 15, 2015
- Gluten Free Dining at Colors Restaurant, NYC - January 28, 2015