Dairy Free Whipped Cream
A delicious sugar free whipped cream that is made with coconut milk!
Servings 12 portions (1 portion = 2 tbsp)
Calories 53kcal
Ingredients
- 640 ml Thai Kitchen coconut milk placed in the fridge overnight
- ¼ cup powdered erythritol or paleo approved sweetener
- ⅛ tsp stevia powder
- 1 vanilla bean
- 1 bowl chilled in the fridge
- 1 set of beaters chilled in the fridge
Instructions
- Open the coconut milk cans at the bottom. Pour the coconut water out and scoop out the cream. Place the cream into your chilled bowl. You should have about 320ml of cream.
- Beat the cream for 2 minutes on high speed. Add the erythritol and stevia powder.
- Continue to beat for a minute, it'll get more whipped.
- Make an incision all the way down your vanilla bean and with the back of a knife or spoon, scoop out all of the vanilla bean seeds. Place inside the coconut cream and whip to combine.
- Serve immediately or chill in the fridge for later use. If you leave the cream outside, it will soften and melt. Coconut cream does not last long whipped.
Nutrition
Serving: 2tbsp | NET CARBS: 0.67g | Sugar: 0.33g | Sodium: 7mg | Calories: 53kcal | Saturated Fat: 4.66g | Fat: 5.67g | Protein: 0.33g | Carbohydrates: 0.67g