Decadence – that is the best word to describe this dairy-free whipped “cream” made with rich coconut milk, cocoa powder, natural sweeteners, and real vanilla. It is so simple to make! Served with fresh strawberries, you will feel like you are dining like royalty. Serve this with tea for your relaxing and good-for-your-health teatime!
I made this whipped cream with my Isi whipped cream dispenser, which I continue to love (you can read more about it in my post about making vanilla coconut whipped cream here, and you can see which specific Isi model I own at this Amazon affiliate link here). But you can also simply chill and whisk the same mixture for a less fluffy, but still delicious whipped cream that is almost like a mousse.
There are a few things I am still trouble shooting when using the Isi dispenser. For example, my coconut whipped cream gets so fluffy in the canister that it won’t come out sometimes. Generally, this is just the last little bit, but sometimes it can end up being half the amount, and then I simply spoon it out of the canister (which is still tasty – just not as pretty). I realized that since coconut fat solidifies so hard when chilled, that allowing the whipped cream to warm for a while at room temperature helps solve this problem most of the time. And I am going to (at some point) experiment with using guar gum-free coconut milk, and replace it with gelatin instead (something I discussed in my original post). So I will keep reporting back on my experiments as I come to conclusions on the above.
Meanwhile, I had to share this delightful treat, because this is simply too good to keep to myself!
A few words about ingredients (follow the Amazon affiliate links to get more info on brands): I have used both Thai’s organic coconut milk and the BPA-free Native Forest Coconut Milk with success. I am currently using Nutiva’s coconut oil, but any quality brand will do. I have also used Now’s Stevia and NuNatural’s stevia with good success. Whenever possible, I suggest buying Fair Trade cocoa powder so as to not support cruel and unfair slave and child labor in the cocoa business.
- 1 14 oz can of full fat, unsweetened coconut milk
- 2 tablespoons melted coconut oil
- 1 teaspoon of vanilla extract (gluten-free, if needed)
- ¼ cup of pure maple syrup or honey OR around 5 to 10 drops of stevia extract – to taste
- 1 tablespoons cocoa powder
- In a blender, blend all ingredients together until well combined and smooth.
- Chill. If using an Isi canister, follow the instructions that came with it. I find that it works best to use it after chilling for just one or two hours when using coconut milk. Otherwise, you can simply whisk it well once thoroughly chilled. It won’t be quite as fluffy, but will still be delicious (almost mousse-like).
Other Chocolate-based desserts on The Nourishing Gourmet:
- Brownie Pudding Cake (Gluten-free and Dairy-free)
- Naturally-sweetened Chocolate Whipped Cream
- Chocolate Coated Chickpeas: Healthy “Whoppers“
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