Using simple ingredients can sometimes make for the best sugar-free treats! Coconut milk in the can is one of those staple ingredients that should be in your pantry at the ready, as it can be used for a variety of recipes.
Coconut milk in a can is different than refrigerated coconut milk and can not be used interchangeably in this recipe. The can provides a nice thick cream that rises and solidifies at the top of the can and the watery coconut milk settles at the bottom. This thick "cream" works wonderfully to make a dairy-free whipped cream. Depending on the brand of coconut milk in the can you use, more cream will be noticed than in other brands. Nature Forest brand is great, as you will find it provides the most cream than other brands. Save the watery coconut milk at the bottom for a smoothie, and use the cream from the top for this recipe. It may take up to 15 minutes in a stand mixer to get the mixture to really get whipped in consistency, but it is well worth the time.
Tip: Opening the can of coconut milk and leaving in the fridge overnight isn't absolutely necessary -- it helps the coconut milk separate allowing the watery liquid to settle at the bottom. If you find a brand that produces a lot more cream you can skip this step.
- 1 can (13.5 ounces) full-fat coconut milk
- 1/4 teaspoon liquid stevia (vanilla) or erythritol, depending on your tastes
- 1/2 cup fresh strawberries, chopped
Gather the ingredients.
Open the can of coconut milk and leave it in the refrigerator overnight and uncovered. Do not shake the can before opening.
Spoon out only the cream and leave the water at the bottom of the can (it should equal about a cup). You can save the water for a smoothie.
Add the coconut cream, strawberries, and stevia to the bowl of a stand mixer and whip on setting 2 for about 5 minutes, scrap the sides of the bowl to make sure its all incorporated.
Store uncovered in the fridge and it will continue to thicken.