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Whole Foods Whipped Cream

Whole Foods Whipped Cream

Prep: 10 min
Cook: 0 min
Total: 10 min
Servings: 6

This recipe for a whole foods whipped cream using only whole food ingredients, nothing processed or extracted. It has a subtle flavor with a fatty mouth-feel, making it perfect for any dessert you have planned!

Author Louisa
by Louisa
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients

Ingredients

Yield: 1 Bowl of Whipped Cream (6 Servings)
Needed Kitchenware: Kitchen stand mixer or electric hand mixer or large whisk, mixing bowl
  • 1 can (about 13.5 oz) unsweetened full fat coconut milk or coconut cream, refridgerated overnight
  • (Optional) 1 tbsp maple syrup
Recipe Directions

Directions

  • Take the can out from the refridgerator and turn it upside down. Open it like this and pour out the liquid to save for a different recipe or meal. You'll be left only with the thick coconut milk, put this into your stand mixer or large bowl.
  • (Optional) If you want it sweetened, add the maple syrup.
  • Beat or whisk until it becomes light and fluffy like whipped cream. This might take 2-10 minutes depending on whether you're using a machine or doing it using a whisk by hand.
Notes

RARELY, but sometimes it does happen, that a can of coconut milk after being refridgerator doesn't quit look right. As if the fat didn't go to the top of the can and harden. This probably won't be a good can to use for this recipe. So if you have 2 cans available, refridgerate 2 cans just to make sure one of them is good to use.

Certain brands work better than others and the ingredients of the coconut milk or cream matter. Make sure the can does not have Guar Gum in the ingredients list. If it does and that's your only choice, it's fine, it'll work but just won't be as fluffy.

It's your choice between using coconut mulk or coconut cream depending on how much fat content you want. Using coconut cream will create a fluffier whipped cream.

This will keep in the refridgerator for about a week in an airtight container. It might harden in the cold, simply whisk before serving to make it creamier.

Recipe nutrition

Nutritional Information

Yield: 1 Bowl of Whipped Cream
Servings: 6
Information per serving:
Energy: 74.4 kcal
Carbohydrate: 1.1 g
Protein: 0.5 g
Fiber: 0 g
Sugar: 0.5 g
Fat: 7.4 g
Monounsaturated Fat: 0 g
Polyunsatured Fat: 0 g
Omega-3: 0 g
Omega-6: 0 g
Saturated Fat: 6.9 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 0 mg 0% DV
Folate: 0 µg 0% DV
A: 0 IU 0% DV
B1: 0 mg 0% DV
B2: 0 mg 0% DV
B3: 0 mg 0% DV
B5: 0 mg 0% DV
B6: 0 mg 0% DV
B12: 0 mg 0% DV
C: 0 mg 0% DV
D: 0 IU 0% DV
E: 0 mg 0% DV
K: 0 µg 0% DV
Calcium: 0 mg 0% DV
Copper: 0 mg 0% DV
Iron: 0.3 mg 1% DV
Magnesium: 0 mg 0% DV
Manganese: 0 mg 0% DV
Phosphorus: 0 mg 0% DV
Potassium: 63.8 mg 1% DV
Selenium: 0 µg 0% DV
Sodium: 10.6 mg 1% DV
Zinc: 0 mg 0% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

How do you make whipped cream from Whole Foods?

Using 1 can (about 13.5 oz) unsweetened full fat coconut milk or coconut cream, refridgerated overnight, you can create whole foods whipped cream by whipping it until light and fluffy! Add a little maple syrup to make it sweeter if you'd like.

Super easy recipe to create whipped cream quickly right? Put a couple cans of coconut milk in your fridge during the holidays and you'll never be without whole foods whipped cream!

RARELY, but sometimes it does happen, that a can of coconut milk after being refridgerator doesn't quit look right. As if the fat didn't go to the top of the can and harden. This probably won't be a good can to use for this recipe. So if you have 2 cans available, refridgerate 2 cans just to make sure one of them is good to use.

Certain brands work better than others and the ingredients of the coconut milk or cream matter. Make sure the can does not have Guar Gum in the ingredients list. If it does and that's your only choice, it's fine, it'll work but just won't be as fluffy.

It's your choice between using coconut mulk or coconut cream depending on how much fat content you want. Using coconut cream will create a fluffier whipped cream.

This will keep in the refridgerator for about a week in an airtight container. It might harden in the cold, simply whisk before serving to make it creamier.

Enjoy!

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