Coconut Whipped Cream

Who didn't grow up with Cool Whip? You dipped strawberries in it, plopped it on brownies, ate it straight out of the bowl with a spoon...I know you did because I did, too. But then we learned to read a label and realized that most of this product isn't even real food. I mean, seriously, what is Polysorbate 60 anyway? And don't get me started on the  hydrogenated vegetable oils, corn syrup and high fructose. I can't even... 

So, the healthy swap? Make your own coconut whipped cream! Three real ingredients, all pronounceable and the coconut is filled with the healthy fats your brain and body will love you for.  Trust me. Oh, and a little tip? Toss a dollop on whatever you make and place it in the freezer for, like, three minutes...When you take it out, the top will be a touch crunchy and better than any ice cream!

Ingredients

• 2 cans full fat chilled coconut milk (leave in the fridge overnight for best results)
• 10 drops Stevia (adjust to taste)
• 1 tsp Vanilla

Option: 

• Try making it chocolate! Add 2 Tablespoons of 100% organic cacao powder for a yummy taste alternative, not to mention all the micronutrient benefits you'll get from pure cacao!

How to prepare

1. Drain all excess coconut water except for 1 Tbsp to add to mix (you can save it for adding to other baked goods or some yummy chicken curry)
2. Using electric mixer, add Stevia, Vanilla and that 1 Tbsp remaining coconut water
3. Mix until creamy smooth
4. Keep refrigerated and covered until ready for cooled muffins, fresh berries or other treats

Macro Nutrient Information for the ENTIRE bowl...

Look at it this way, it's super healthy fat and a couple tablespoons will go a long way.  Just enjoy!

Calories -  1300 ish      Fat -  150 grams     Carbs - 20 grams      Protein - <2 grams