Updated: Nov 16
My German-Australian heritage sees me often seeking out some whipped cream for my cake or sweet morsel during special occasions. However, as I refer to often, cold dairy can be hard to digest for most body types, especially when combined with other heavy foods like sweets.
I learned this recipe from a friend of mine way back when I was a student, and it has converted me ever since. Whipped coconut cream is the most heavenly of foods, I can't even do it justice with merely words. It's sweet but not overpowering, cooling and light. In my opinion, better than whipped cream and combines much better with other foods. Therefore, minimising digestive distress and associated symptoms. However, coconut cream is still heavy for the body to process, so small amounts my friends! If you can be that disciplined...
Begin this recipe one day ahead.
WHAT YOU WILL NEED
Roughly 400-500 ml good quality coconut cream (this is very important) from your chosen source. This will make a medium/large bowl of cream for a function. Use less if required. I was taught this using a can of coconut cream and this is ok too. However, freshly sourced and packaged is better.
A little coconut sugar to sweeten if desired.
Place your coconut cream in the fridge, NOT FREEZER, to chill overnight.
Take the cream out of the fridge just before needing to serve and strain off any clear liquid with a colander or sieve (use the remain coconut water for cooking, a smoothie or another meal).
Place in a large mixing bowl.
Using a hand-held or free-standing mixer, beat the cream until soft peaks form.
If you would like to sweeten your cream, slowly sprinkle your desired amount of coconut sugar to the cream while mixing just before the peaks begin to form.
Serve immediately and enjoy!
With love and light,
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