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You guys know by now that I love dessert. Major sweet tooth, and I’m not ashamed to say it — life should be sweet! Whipped cream, homemade or from a can, is one of my favorite dessert toppings in the entire world! I shouldn’t even call it a mere topping, because I could literally eat it alone on a spoon as dessert and be completely satisfied with my life choice. Unfortunately, because the canned stuff is not completely natural or low FODMAP, and more significantly, because I live with a lactose allergy and IBS, like so many other people in the world, I have to be really careful when putting sweet, airy stuff like this into my body, so that my stomach will not begin to bloat and cramp up in pain and discomfort.
Since whipped cream is good on pretty much anything – strawberries, ice cream, yogurt, blueberries, bananas, pancakes, or a spoon…the list goes on and on – I wanted to create a dairy free, healthier alternative to the traditional whipped cream option most of us know and love. Turns out, thick, rich coconut cream is the ideal replacement (creamy because it’s made with 1 part water: 4 parts coconut). This recipe requires the same, ridiculously simple preparation process as homemade whipped cream, it’s dairy free, and it offers more health benefits for dessert lovers such as myself! (high in fiber, vitamins, iron, antioxidants, calcium, contains healthy fats and natural sugars for healthy carb energy intake, etc…)
After a couple of trial runs, I finally nailed my own recipe, and I can’t wait to share it with you all: FSS Double Whipped Coconut Cream. I learned through my experimenting that the concept of “double” whipping was what did the trick for me in reaching the texture, level of thickness, and creamy goodness I was going for.
Ice Cream Sandwiches:
Sandwich some of today’s Double Whipped Coconut Cream recipe between my FSS Pecan Cookie Puffs and you will be in sweet tooth healthy heaven! For even more creaminess, throw some frozen bananas in the blender, and make some fresh banana ice cream to have on the side, or even in the form of a double decker ice cream sandwich!
This recipe IS low FODMAP, and so are my FSS Pecan Cookie Puffs, AS WELL AS fresh banana ice cream – so do not hesitate to enjoy if you live with IBS!
Fit Soul and Spice Coconut Double Whipped Cream
1 can coconut cream (I love Trader Joes brand)
1/4 cup organic coconut sugar
1 teaspoon bourbon vanilla extract
1. Add entire can of coconut cream to a mixer. Mix on low until creamy, about 2 minutes.
2. Add remaining ingredients. Mix on low until all ingredients are combined and smooth. Stop as necessary to scrape the sides of the mixer with a spatula. Continue to mix like this for about 10 minutes.
3. Transfer whipped coconut cream from mixer to glass bowl. Store in refrigerator overnight.
4. Remove from fridge, and add to mixer, whipping again for about 10 minutes to rethicken. Return to plastic glass bowl for serving/storing.
Enjoy, stay sweet, and be well! Much love. 🙂