Coconut Whipped Cream/Cool Whip

By Kathy C.

Katie: "This whipped cream is also sugar-free, if you use stevia. And unlike Cool Whip, which lists “hydrogenated oil” as its second ingredient, my recipe has no trans fats nor high fructose corn syrup.
Nutritional Facts: Calories per tablespoon: 24
(Side note: heavy whipping cream has 52 calories per tabelspoon)"

Ingredients

• 1 can full-fat coconut milk (or coconut cream)
• sugar, stevia, or powdered sugar to taste
• optional: fruit (banana whipped cream, anyone?)

Preparation

Step 1

Open your coconut milk, and if it’s not already super-thick, leave the can (or transfer to a bowl) uncovered in the fridge overnight. (Try not to shake the can too much before opening.) It should get very, very thick. (If it doesn’t, you’ve gotten a bad can that won’t work for the recipe. I recommend Thai Kitchen Organic. Trader Joe’s coconut cream works perfectly for this recipe as well. Hint: shake the can when you’re at the store. If you can hear the liquidy contents swishing around, it’s probably too thin to work for this recipe.)
Once thick, transfer only the thick creamy part to a bowl and whip in your sweetener with a fork, or beaters if you want to be really fancy and get stiff peaks like real whipped cream!

"Redi-whip" Instructions: Prepare the whipped cream container and charger according to manufacturer’s directions for your specific brand/model. Pour in the cream– if using coconut cream, it’s best to not chill first. In seconds, the 1/2 pint you put in will yield 5 times that amount! (So 2.5 pints total for this “recipe.”) Use anywhere you’d use squirt whipped cream, and it stays fresh for up to ten days in the refrigerator.