How to make coconut whipped cream

There are many reasons to avoid dairy (and also many reasons not to avoid it). One reason to keep dairy in your life is whipped cream! I mean, whipped cream is the shortcut to making easy and delicious desserts just by adding a bit of fruit and berries and whipped cream. Everybody is happy! But did you know you can also make whipped cream out of coconut milk? I thought this was common knowledge but then I spoke to some readers of my Danish blog and I realized that that’s not the case. Well, you can! And it’s relatively easy!

I say relatively easy because your succes with making coconut whipped cream depends on the brand of coconut milk you use. Some brands add stabilizers so the coconut milk doesn’t separate in the fridge. If it doesn’t separate, you cannot whip it into cream.

A FEW WORDS ON BISPHENOL A (BPA) IN CANNED FOODS
In my normal cooking I use coconut milk from a carton (tetra pak) instead of a can to avoid BPA. BPA is a chemical that is often used in the lining of canned foods. It leaches into the canned foods and is transferred into the body when we eat it. BPA is an endocrine disruptor meaning that it may interfere with he body’s endocrine system and produce adverse developmental, reproductive, neurological, and immune effects. That’s a very good reason not to use too many canned foods!

In France, they recently placed a ban on BPA in all food contact materials. In Denmark, we haven’t followed their lead just yet. We don’t even have a consumer labeling telling us which products contains BPA and which are BPA free. That places a lot of responsibility on me as a consumer.

COCONUT WHIPPED CREAM

• 2 cans of coconut milk
• electric beater

DIRECTIONS