Tuesday, May 7, 2013

Coconut Whipped Cream and Strawberries

  • 1 can coconut milk ( I used Native Forrest)
  • 1-3 tablespoons maple syrup (depending on your sweet tooth)
  • 6 drops liquid stevia
  • strawberries (the more the better)
The easiest desert or snack you could ever make. Wash, de-stem, and half strawberries and place in bowl. Empty most of coconut milk into a small bowl, leaving some of the liquid in the can. The more liquid you choose to use, the more watery the whipped cream will be. And keep in mind that after chilling, the whipped cream will be thicker because the fat will solidify. 

Next, using a hand held mixer, combine the cream and sweeteners for 2-5 minutes or until desired consistency is achieved. Remember, it will be more watery that your end product. 

Lastly, pour into a jar or tupperwear with a lid and put in fridge for at least an hour. But it should keep for weeks, but most likely won't last if you like whipped cream. 

Serve with berries or even make into a strawberry shortcake if you feel really adventurous! I used Pamela's cake mix baked into muffins. Cut muffins in half and layer cake, whipped cream, and strawberries. Yumm!!