Fluffy whipped cream with rich vanilla tones and stevia sweetened is the perfect topping for holiday pies, or creamy DIY lattes and fall drinks (such as my Paleo Pumpkin Spice Latte). I gave some topped on a hot beverage to my not-into-healthy-or-allergy-friendly-food dad, and he thought it was normal whipped cream! I got a kick out of that.
I shared a while back my Coconut Whipped Cream and my Chocolate Coconut Whipped Cream, and I promised you that I’d update you as I continue to experiment with it. I have always given stevia as an option when making this whipped cream, but over time I have found that it worked best with a few adjustments to the original recipe.
I have had so much fun using it! For those of you who don’t know, I was taken off of even my beloved natural sweeteners for a time period, just to help my sugar levels even out. I don’t like to use a ton of stevia (since it can be very concentrated and refined), but having my whipped cream to enjoy with fresh fruits ( or even to top my coffee with!) has been incredibly helpful in not feeling deprived. I haven’t been making it every week, but when I do, I really feel pampered.
Also, for those of you doing Trim Healthy Mama, this stevia sweetened version will work great for satisfying meals/days.
Besides changing the sweetener out for stevia, the significant change I made was taking out the added coconut oil. I found without the liquid from the maple syrup, it actually was getting too firm inside the canister, making it hard to come out. (That can happen no matter what, just let it sit out at room temperature for about 15 minutes, if needed.). The trade off is that the whipped cream isn’t quite as firm, but without adding it, it comes out more reliably, so that’s the trade-off.
So for this version, you actually only need three ingredients. Canned whole fat coconut milk, stevia of choice, and vanilla. Nice!
I used Thai Kitchen’s coconut milk (Amazon affiliate links) this time, because I got it on a great sale. Last I heard, the products are BPA-free in the sense that none is detected in the actual milk, though there is some in the lining of the can. Native Forests doesn’t have any in the lining. Coconut milk can vary even from can to can, which can make a recipe like this tricky, but so far I’ve had barely any issues! (UPDATE: I have now tried this exact recipe twice with Native Forest coconut milk and I liked it even more with their coconut milk!)
As you can see in the pictures, I used NuNaturals stevia, but there are many whole leaf formulas as well.
- 1 14 ounce can of unsweetened full fat coconut milk (such As Thai Kitchen or Native Forests)
- 1 teaspoon high quality vanilla (gluten-free, if needed)
- 10-25 drops of liquid stevia
- Thoroughly whisk the ingredients together in a medium bowl.
- Pour into ISI canister. Refrigerate for 15-30 minutes. Follow instructions for adding the charger and shake about 10-15 times.
Latest posts by KimiHarris (see all)
- Roasted Frozen Broccoli - September 11, 2019
- What the Ancient Romans Taught Me About Eating Well - September 3, 2019
- Paleo Tigernut Waffles - April 4, 2019