Whipped “Cream”
My ever-skeptical other half declared this “as close to whipped cream as possible when you have coconut involved”. It’s light, fluffy, and sweet. And yeah, there’s a slight coconut taste. But the coconut makes it the healthiest version of whipped cream you’ll ever see (well, unless you’re sensitive to coconut, in which case that sucks, and I’m sorry), so dig in!
Variations on Whipped Cream:
- Swap half the honey for strong-brewed coffee or Herbal Coffee for Espresso Whipped Cream
- Add 5-6 tablespoons of carob (AIP) or cocoa powder (not AIP) with the honey and vanilla for Chocolate Whipped Cream
- Add 5-6 tablespoons of powdered fruit like strawberries or raspberries with the honey and vanilla for Fruit-Flavored Whipped Cream
Looking for more easy AIP recipes?
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Whipped “Cream”
Equipment
- stand mixer
Ingredients
- 1 cup coconut cream
- 2 tablespoons honey
- 1 teaspoon vanilla extract
Instructions
- Whisk the coconut cream in a large bowl with a stand or mixer for 1-3 minutes at high speed.
- Add the honey and vanilla and continue beating to incorporate.
- If the mixture is too thick to become fluffy, add 1 teaspoon of water or coconut water and beat again.
Hi, I love your information, and it diving into good food is going to save me from despair–I’m facing the sudden jump from GF to AIP, FODMAP, PALEO.
QUESTION: why is vanilla extract omitted for AIP–is this because of the alcohol? I have pure organic ground vanilla, no additives….may I use this? I am hoping to find a delicious way to indulge in a coffee and cream replacement, and I love your recipe
Yes, it’s because of the alcohol. In recipes in which the extract will be cooked, it’s considered AIP, because the alcohol should cook off. Vanilla powder is AIP but vanilla beans are not (they are a fruit-based spice, like black pepper). So for this recipe, I would suggest using vanilla powder to remain AIP-compliant. All best with your diet change–I know it can be rough, but it’s absolutely worth it! Let me know if you have any more questions. 🙂