I made some Banana Pumpkin Chocolate chip muffins two days ago and there were a couple more left today. I wanted to jazz them up a bit, because honestly I was in the mood for a cupcake (true story). But, cupcakes really aren't a staple in my lifestyle, so I decided to make a healthier version of a cupcake, and made up a quick batch of coconut whipped cream to put on top of my healthy muffin. It was simply divine and I highly recommend you doing the same the next time you make up any of my muffin recipes.
Here are step by step instructions on how to make coconut whipped cream.
There are many brands of canned coconut milk out there, but this is my favorite one. It's non-GMO and organic and it whips up very nicely. It's imperative that you buy the full fat version and NOT the light version.
Place the unopened can in the refrigerator and let it sit overnight. I actually had this can in the fridge for over a week in anticipation of making some whipped cream at some point.
When you are ready to make the whipped cream, remove the can from the refrigerator and flip it upside down. The reason for this is because while the coconut milk is in the fridge it will separate. The coconut milk liquid will fall to the bottom and the hardened cream will be hanging out at the top. Simply pour the liquid into another container and save it for another use. I put it in a lidded container in the fridge and use it added to my smoothies. Delicious!
Scoop out the hardened cream from the can and place in a bowl to be whipped up.
I added 1 tsp of vanilla and 1 tsp of pure maple syrup to the bowl before mixing on medium speed for approximately 2 minutes with a hand mixer. (Other alternatives you could add to the cream would be cinnamon or liquid stevia for example.)
Here is your yummy finished coconut whipped cream!
Really kicked my muffin up A LOT and curbed my sweet tooth with no problem at all!
Have a YUMMY DAY folks!!!
Be Fit! Be Healthy! Be Inspired!