Monday, April 8, 2013

Coconut Whipped Cream & Berries

If having dessert is wrong, then I don't want to be right. But Paleo doesn't allow dairy or sugar. I had to get crafty. I was really craving strawberry shortcake, so I decided to make a Paleo version. We can call it strawberry short, since there's no cake.

The coconut whipped cream is surprisingly refreshing and tropical, and proves dessert can be low-sugar, dairy-free and still totally delish.

We haven't been very strict with Paleo this time around. :( We went out for Indian food and gorged on naan last week. There was lots of boozing last weekend. Paleo faileo. But it's never too late to get back on track, right? This dessert is a decadent and healthy step in the right direction.

Strawberry Short / Coconut Whipped Cream & Berries
It literally takes 10 minutes to pull this together.

You need:
1 can of full-fat coconut milk
Vanilla extract
Berries, sliced
My quick raspberry sauce (optional)

Make the coconut whipped cream:

:: Chill the can of coconut milk in the fridge for 24 hours.

:: Remove the chilled can and flip it upside down so the coconut water will be on top.

:: Open the can and drink the coco water on top, or save it for a smoothie. You'll be left with the hardened coconut cream.

:: Whip the cream using a hand mixer or food processor (as I did) until fluffy.

:: Add in vanilla extract and whip for a few more seconds. If you're not adding the raspberry sauce, I recommend you put a touch of sugar in the cream.

:: Dollop on your berries and pour a bit of the quick raspberry sauce over the top.

Enjoy! You won't believe how amazing this (vegan, healthy) whipped cream is.

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