Low Carb Whipped Cream

Years ago, Coconut Milk was a hard-to-find specialty Asian ingredient, but now every grocery store carries it. Look for it in the International section of your local grocery store. A good brand of Coconut Milk will have a thick cream that separates and rises to the top. The more separation and thick cream, the better the product.
So what I do is take the can of coconut milk and shake it. If I shake it and there is a lot of liquid inside of the can, I put it back on the shelf. But if you shake the can and you don’t hear much liquid moving around in the can then you have a coconut milk that is creamy.

Dairy Free and Sugar Free! The whip cream can be added to my chocolate pudding, fresh fruit or eaten all by itself. The nice thing is you can use this recipe as the base and add some spices. Cinnamon or even ginger would be lovely with this recipe, it will tone down the coconut flavor.

Some of the good brands available are: Golden Star Coconut Milk, Natural Value, Trader Joes

Whipped Cream

1 can 400 ml Coconut Milk (Mili)

2 tbls powdered erythritol

2 tps vanilla

2 tps melted coconut oil

Place coconut milk in the fridge to chill. This helps the milk to thicken up.

Remove the can from the fridge and turn upside down. Open the can and drain off the liquid from the can.

Place the coconut milk in the mixing bowl; add erythritol, vanilla and coconut oil. Mix all ingredients together.

Enjoy!

12 servings

Yeild: 1.7 net carbs per serving

Stay healthy and live well
Gayle