5 Minute Paleo Coconut Whipped Cream

Guys. I have found the perfect coconut whipped cream recipe.

Whether you're sticking to a paleo diet, lactose intolerant, or a vigilant vegan, this recipe is for you. Sorry Cool Whip, your chemical laden tub just isn't cutting it anymore. 

5 Minute Paleo Coconut Whipped Cream

Ingredients:

• 1 (14 ounce) can full fat coconut milk, chilled for 24 hours
• 1-2 tablespoons raw honey
  
  

Directions:

1. Chill medium mixing bowl and mixer attachments in freezer, 10 minutes.
2. Open can and scoop out hardened cream that should've settled on top.
3. Using a hand mixer, beat cream on medium high, until fluffy and peaks begin to form, 2 minutes.
4. Add raw honey and beat an additional minute.
5. Serve immediately or store in airtight container for up to a week. Mixture will harden. Re-whip and you're good to go.

Cooking Tips:

• Coconut cream is heat sensitive. If not eating immediately, store in fridge
• Some brands of coconut are notorious for water and coconut milk failing to separate. To avoid problems use Thai Kitchen or Trader Joe's full fat coconut milk. Both have proven reliable time and time again!
  
  

Want a grain-free pumpkin pecan pie to go with that whipped cream? We thought so. Try this.