COCONUT WHIP CREAM

One of my favorite cookies of all time are Monster Cookies. My mom used to make HUGE batches at home and then once off to college, my friends and I would scrape together change to come up with enough to buy some warm, freshly baked cookies sold at the student union for our trek across the tundra to our classes. Here is a recipe that is slightly better for us. Is it a health food? No, but you can modify the recipe so that you can help eat according to your needs and/or goals. No matter if you make the suggested substitutions which are lower glycemic (less affect on blood sugar), this recipe, as written, is GLUTEN FREE.  Here it goes:

1 Can Full Fat Coconut Milk (without guar gum – this is important) OR 1 can of Coconut Cream

If using can of milk, refrigerate overnight.

Put mixing bowl in freezer for 5 minutes before whipping.

Place can of milk upside down let stand for a minute or so and then drain out the coconut water that is left on top. Can save for use in smoothies, etc.

Now dump out the leftover cream OR start here with the can of Coconut Cream

Mix with hand mixer until fluffy.

Add stevia and/or vanilla or vanilla bean. These are both added to taste.

Use as you would regular whipping cream.

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