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 Coconut Whipped Cream

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Astraea

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Number of posts : 2726
Age : 56
Location : Arizona, USA
Favorite Quote : Beware the deadly donkey falling from the sky You may choose the way you live, my friend But not the way you die
Registration date : 2007-08-11

PostSubject: Coconut Whipped Cream   Sat Jun 02, 2012 9:47 pm


http://nuttykitchen.com/2010/06/01/coconut-whipped-cream/

Coconut Whipped Cream

06/01/2010 196 Comments

We love our whipped cream in coffee, on berries for dessert, really on any of our primal desserts. But it’s nice to have an alternative to dairy and for our Paleo friends.

Henry thought it would be good to have some cold coconut milk and stuck a can into the fridge for a couple of hours. When he opened it he noticed that it had gotten very thick on top, so he scooped it out and noticed that it had separated from the coconut water. So he added a little cinnamon and a little organic vanilla extract to the thick coconut and whipped it up. To our happy surprise it got thick and creamy immediately, and Oh Wow!!! sooooo good.

So since then we’ve been enjoying our morning cup of coffee with a spoon full.

So here are a couple of pictures for you – try it, it is so incredibly easy and completely gluten and dairy-free.

Step 1: Take a “full fat” can of Organic Coconut Milk and place it in the fridge for some time or best over night

Step 2: Make sure that you scoop out all the thickened coconut cream, and that the water is left over. Don’t discard the water, use it to drink or in a shake.

Step 3: After scooping it out, add a little cinnamon and vanilla, and whip it in a mixing bowl until it begins to thicken.

Step 4: Enjoy every bite, anyway you like! :-)
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Astraea

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Number of posts : 2726
Age : 56
Location : Arizona, USA
Favorite Quote : Beware the deadly donkey falling from the sky You may choose the way you live, my friend But not the way you die
Registration date : 2007-08-11

PostSubject: Whipped Topping   Fri Mar 15, 2013 3:15 pm

http://skinnyms.com/whipped-topping/

Yields: 1 cup | Serving Size: 2 tablespoons | Calories: 170 | Total Fat: 10 g | Saturated Fat: 9 g | Trans Fat: 0 g | Previous Points: 4 | Points Plus: 3 | Cholesterol: 2 | Carbohydrates: 5 g | Sodium: 8 mg | Dietary Fiber: 0 g | Sugars: 4 g | Protein: 1 g |

Ingredients

2 (13.5 ounce) cans Coconut Milk in a can, whole fat
1 tablespoon coconut palm sugar, optional maple syrup or mild honey
1/2 teaspoon pure vanilla extract

Directions

Refrigerate coconut milk 24 hours while still in the can. Turn can upside down and open from the bottom using a can opener. Pour off liquid completely. Retain coconut liquid for smoothies.

Place solid coconut milk in a medium mixing bowl and beat with an electric mixer on medium-high speed for 3 minutes. Add sweetener and vanilla, continue beating 2 minutes. Store whipped topping in the refrigerator until ready to serve.
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