Whipped Coconut Milk

So... not only are you lactose intolerant, but you are in fact 100% dairy intolerant.  That stinks.  I'm thankful that this is not the case for me, but for some of my friends and clients it is.  While team teaching the Nutrition for Weight-loss Program with my coworker Oralee, she requested that I try and make whipped coconut milk.  One of our favorite dessert or bedtime snacks that we recommend to participants is berries and cream.  But not everyone can tolerate even this high fat, low protein, low lactose dairy.  For them the obvious substitution is coconut milk.  However, sometimes you want something a little more special than just pouring the liquid "milk" over the berries.  TADA! Whipped coconut milk.

There are countless directions on the internet describing how to make it, but here I go any way.

1. Refrigerate your can of coconut milk over night or during the day.

2. Spoon of the solid portion that has condensed on the top and place it in a stand mixer or a large bowl.

3. Whip for 3-5 minutes.  You may have to scrape down the sides of the bowl a couple times.  While whipping add 1/4-1/2 tsp vanilla extract and 1/2 tsp honey.

4.  Serve immediately or place in an airtight container and refrigerate for several days.

5. Spoon onto low carb pumpkin pie instead of cool whip, or just put a big dollop on top of some berries.  I'm partial to organic black berries since a bag of the frozen ones are a whole dollar cheaper than strawberries or blueberries!

Of course now you are left with the liquid portion in the bottom of the can.  I thought it would taste like the expensive coconut water sold in stores.  It's actually more coconuty and creamier and much much tastier!  I couldn't find any nutrition stats on this liquid portion, but go ahead and drink up as is, or add to a smoothie.  If you're feeling festive warm it on the stove or pour over ice and stir in some kahlua or rum or chocolate liqueur.  Mmmm....