Dairy Free Coconut Whipped Cream

If you miss dipping strawberries into whipped cream like me because you are trying to cut down on sugar and/or eliminate dairy, try this alternative using canned coconut milk. You can make this tasty and healthier alternative to replace whipped cream in any dessert.

This is definitely my new favorite dessert!

Sliced strawberries with coconut whipped cream and a sprinkle of

Lydia's Organics' Sprouted Cinnamon Cereal on top

Whipped Cream Ingredients:
• 1 can of full fat coconut milk - unflavored and unsweetened (I use the Classic version from Native Forest. Please note that different cans vary in the amount of thick cream, present once you refrigerate it.)
• 1 Tbsp alcohol free vanilla extract or to taste (use can also use almond, coconut, lemon or mint extract)
• 2-3 drops of alcohol free stevia or to taste (use sparingly and check each time after adding one drop as a little goes a long way)
• 1 tsp cinnamon

Instructions:
1. Chill the can of coconut milk overnight in the fridge to separate the coconut cream from the oil.
2. Open the can, drain off the clear liquid on the top and transfer the cream to a chilled bowl.
3. Beat the thick coconut cream in the chilled bowl with a hand mixer or food processor until thick and fluffy (about 3-5 minutes and don't overdo it or the cream will separate. If it's too runny, you can put it in the fridge to make the consistency firmer.)
4. Fold in the vanilla, stevia and cinnamon or any other flavorings with which you wish to experiment. If you want a chocolaty taste, try mixing in some carob powder.