Whipped Coconut Spiced Cream
Coconut is great for summer since it is cooling and will pacify Pitta and Vata dosha. It has cooling, oily and heavy qualities with a sweet taste.
Try this vegan, sugar free topping that will make summer treats extra special. The added spices promote digestion and can be enjoyed in smaller amounts by those who are predominantly Kapha dosha. A great alternative for those who are lactose intolerant or vegan.
Description
Pacifies pitta and vata dosha; smaller amounts for kapha.
Ingredients
- 1 14 ounce can unsweetened full fat coconut milk
- 1/4 tsp ground cinnamon
- pinch ground nutmeg
- pinch ground ginger
- 1/4-1/2 tsp lemon zest (or 1/8-1/4 tsp lemon oil)
- 1/2-1 tsp pure vanilla extract
Instructions
- 1 Refrigerate the can of coconut milk for 8 hours or overnight (4 hours is acceptable).
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Place a metal mixing bowl and beaters in the refrigerator or freezer 45-60 minutes before making the whipped cream.- 3
Open the can of coconut milk, being careful not to shake it. Scoop the coconut cream solids into the cold mixing bowl. Reserve the remaining liquid for another use.- 4
Beat the coconut cream with an electric hand mixer on medium speed, then turn to high speed. Beat until stiff peaks form.- 5
Add the spices, lemon zest and vanilla and beat 1 minute more.Note- Use as a topping for berries, cake, biscuits, coffee, tea... be creative!
- For a sweeter version, use natural sweeteners: coconut sugar, sucanat, real maple syrup, honey, or unrefined agave nectar. Start with 1 tsp and add more if needed.
Thank you and if you enjoyed this recipe, I'd love for you to share it with your friends!
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