Low-Sugar Vegan Strawberry Whipped Cream

Strawberry whipped cream
    5 mins
Ratings

Using simple ingredients can sometimes make for the best sugar-free treats! Having a well stocked sugar-free pantry is key to being able to whip up some desserts that won't cause sugar cravings and just when you need a little something during the week. Coconut milk in the can is one of those staple ingredients that should be in your hands at the ready. Coconut milk can be used for a variety of recipes.

Coconut milk in a can is different than refrigerated coconut milk and can not be used interchangeably in this recipe. The can provides a nice thick cream that comes to the top of the can and the watery coconut milk settles at the bottom. This thick dairy free "cream" works wonderfully to make a dairy free whipped cream. depending on the brand of coconut milk in the can you use, more cream will be noticed than in other brands. The brand I like the best is the Nature Forest brand as you will find it provides the most cream than other brands. I save the watery coconut milk at the bottom for a smoothie and just use the cream from the top for this recipe. It may take up to 15 minutes in a stand mixer to get the mixture to really get whipped in consistency, but it is well worth the time! 

You may not need to leave the can open like in step one of the instructions which says to open the can and leave in the fridge overnight. All that does is really help the coconut milk separate allowing the watery liquid to settle at the bottom. But like I said if you can find a brand that produces a lot more cream at the top than others you may not need to place in the fridge over night. It does help make it nice and cold if it's overnight but it isn't always necessary. 

If you don't like stevia, try erythritol as a sugar free sweetener. 

Nutrition Info:

Servings: 4 Calories: 117 Fat: 12 g Fiber: 0 g Carbs: 3 g Protein: 1 g

What You'll Need

  • 1 can (13.5 oz) coconut milk, full fat
  • 1/4 tsp. stevia, liquid ( I used vanilla) 
  • 1/2 c. fresh strawberries, chopped

How to Make It

  1. Open the can of coconut milk and leave it in the refrigerator overnight and uncovered. DO NOT SHAKE THE CAN before opening.
  2. Spoon out only the cream and leave the water at the bottom of the can, it should be about a cup. You can save the water for a smoothie!
  3. Add the coconut “cream”, strawberries, and stevia to the bowl of a stand mixer and whip on setting 2 for about 5 minutes, scrap the sides of the bowl to make sure its all incorporated.
  1. That’s it! Store uncovered in the fridge and it will continue to thicken!