This stunning jewel in a gold rimmed goblet is a simple coconut whip cream you can make from a can (!) mixed with sliced organic strawberries, and it happens to be totally Paleo , SCD and, yes, gluten-free!
I busted out my mom’s Hamilton Beach mixette electric beater this morning, having not used it since I made boxed brownies as a child. Still works like a charm!
Coconut cream is very easy to make. The challenge was to find a can of full-fat coconut milk without guar gum (yuck!) and I managed to snag one from an older batch of Natural Value that does not have any additives (they use guar gum now) for today’s whipped cream. If you do a bit of hunting you can find some online without guar gum. (Guar gum is not good, and it is not SCD legal for those of you on this diet!)
You can also make your own coconut milk using a hot water method to extract the good fats from the dried coconut flakes and let it chill overnight to separate into water and cream.
While you chill your coconut milk, chill a big metal bowl. This helps it whip.
Blending is a snap.
Open your can and scoop the very large layer of thick coconut cream off the top of your coconut milk and put it in the cold bowl. Add a healthy squirt of honey, a bit of pure vanilla to taste and then start whipping with a whisk or beating with your hand mixer.
In a few minutes it will be very creamy whipped cream!
I store it in the refrigerator (doesn’t last long) and then give it another whip before serving.
Layer the cream with organic berries in beautiful glasses or bowls.
& Enjoy! xoxo Dana
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