Dairy Free Whipped Cream



2 cans whole fat coconut milk, refrigerated

1-2 tsp. almond extract

pinch stevia (optional)




Refrigerate coconut milk until it becomes solid and the fat and water separate.  Open the cans at both ends and pour out the water.  Scoop the solid coconut into a mixing bowl. Whip until light and fluffy, then add almond extract and stevia and whip just enough to mix.  Keep refrigerated until ready to use.  Eat within 2 days.

vegan whipped cream with raspberry drizzle

About Janae

Janae is a Registered Nurse whose main focus is integrative healing practices. She has experience as an herbalist, health and wellness coach, and as a personal development and Law of Attraction coach. She is a raw food and whole food chef extraordinaire, essential oils specialist, massage therapist and meridian tapping coach. She is a doctoral student at the University of Arizona in their nurse practitioner program. Read More