Dr. Chelsea's Whipped Coconut Cream

Whipped cream is something I really missed when I cut out dairy. Pumpkin pie is just not the same without a dollop of whipped cream on top, nor are pancakes. So I would cheat and have it anyway on special occasions and pay the price with sinus congestion and a stomachache. Naturally, finding an alternative became a matter of high importance.

This is by far my favorite allergy-free recipe because it is relatively easy and quick if you plan ahead, and you can use it for just about anything sweet. I haven't tried it yet, but I'm sure you could also tweak it to be an alternative to mascarpone cream or even with savory flavors to compliment a meat dish. The possibilities are endless!

Dr. Chelsea's Whipped Coconut Cream GF DF SF EF NF

This is completely egg, gluten, dairy, nut, and soy free and makes an excellent accompaniment to fruit, pancakes, waffles, crepes, oatmeal, or your favorite dessert. It can modified to make frosting by adding more sugar (to be used in limited quantities obviously) and beating with a mixer. You can even blend it into your coffee instead of conventional coffee creamer (although I would leave out the sugar if you do)! I have made this completely sugar free, and it is still delicious, but the recipe below is the one I have found to taste the best.
*This does require 2+ hours of pre-refridgeration, so plan ahead!

Tip: When looking at alternative milks (soy, rice, almond, etc) watch out for additives, even among the organic brands. A lot of the time they will include stabilizers such as guar gum and carageenan and added sugars. Try to pick a brand with the fewest ingredients. Silk is a non-organic option that can be found commonly in conventional grocery stores. If you can make it to a health food store like Chuck's Natural Foods, Rollin' Oats, Publix Greenwise, Whole Foods, or Trader Joe's, you will have a wider range of organic alternatives.

Ingredients:
1 can full fat coconut milk
2 Tablespoons of sugar
1-2 teaspoons vanilla
2 teaspoons cinnamon

Directions:
1. Place can of coconut milk in the fridge, upside down and chill for at least 2 hours 
I prefer 4+ and try to keep one in the fridge so I never have to worry about it! DO NOT put it in the freezer thinking it will chill and separate faster, you will end up with ice crystals of coconut water that will melt and ruin the consistency.

2. Place a medium to large glass or metal mixing bowl in the freezer at least 30 minutes prior to preparation.
I try to freeze mine for at least 2 hours. An easy way to remember is to freeze it when you put the coconut milk in the fridge. 

3. Open can of coconut milk and drain off the liquid.
You can save this to use as the base for a smoothie, green shake, or coconut soup.

4. Take the bowl out of the freezer and scoop the coconut fat into the bowl.

5. Add sugar, vanilla and cinnamon.

6. Whisk or until thickened and smooth.
I usually do this for 2-4 minutes. If it isn't thickened by then, add a little more sugar and cinnamon in ¼ teaspoon increments. If you have to add more than 2 teaspoons, try some meringue powder or cornstarch in small increments. The fat content of this milk may not have been high enough. If it is too paste-like and difficult to mix, add a small amount of the coconut water and re-mix. I have had better luck with a whisk than a beater with this, it can get over-mixed sometimes.

7. Taste, and add small amounts of more cinnamon, vanilla, then sugar to taste.
This is not supposed to be a very sweet cream, enjoy that wonderful coconut flavor!

Variations:

Sugar Free: Omit sugar and add cinnamon as needed to taste

For frosting:
Beat with a mixer instead of a whisk and add sugar slowly to thicken. I use granulated sugar over confectioner's sugar with this because it doesn't taste as sticky-sweet and helps the coconut fat thicken into soft peaks. If it doesn't thicken well, try adding cornstarch or meringue powder in small increments.

Chocolate/Chocolate Peppermint: Use 2-3 Tablespoons unsweetened cocoa powder (and possibly a few drops of food grade peppermint essential oil)

Pumpkin: Add 2 teaspoons of pumpkin spice

Tropical Fruit: Omit cinnamon and add a few drops of orange or lemon essential oil (or both)

Piña Colada:  Omit cinnamon and add small amounts of pineapple juice or finely crushed pineapple to taste

Key Lime Pie: Omit vanilla and cinnamon and add small amounts of key lime juice to taste

Raspberry: Omit cinnamon and add small amounts of raspberry jam to taste (you can always add cocoa powder to this as well).

Pumpkin: Omit sugar and fold in 1/4 cup pureed pumpkin, add 1tsp pumpkin pie spice

Please me know what you thought of it, any modifications you made, and any suggestions for additional variations!

Thanks,
Dr. Chelsea