Ever since I knew this was possible, it's been one of my favorites! Whip cream is one of those things you miss most when you can't have dairy. This recipe is super easy to make-just like the original version of homemade whip cream. The only key is the can of coconut milk has to be in your fridge for at least a day before you make it...and if you're anything like me, that's hard to remember! My solution: I always keep a can in the fridge just in case I need it!
Coconut Whip Cream
(Dairy-Free, Gluten-Free, Soy-Free and can be Corn-Free)
Created by jalene
Keep in an airtight container in the fridge. Keeps for at least 3 days if not more.
After being in the fridge, the coconut milk whip cream will start to firm up. Simply stir it to get back the whip cream consistency.
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