Low-carb and dairy-free whipped cream is delicious and perfectly fills the void left by traditional whipped cream. Use Stevia to make this dessert very low in carbs or toss in honey or agave nectar if carb counting is not necessary for you!
Place can of coconut milk in refrigerator overnight to allow the fat to separate and rise to the top of the can.
Gently open the can, being careful to not shake it, and scoop the coconut cream (the white part) into a metal mixing bowl. Scrape the sides of the can too. The cream will stick to the sides down into the coconut water part. You should get about 1/2 a can of coconut cream.
Add Stevia, vanilla, and salt to the mixing bowl and beat on high with an electric mixer until stiff peaks form, about 2-5 minutes.
Place a large dollup on your favorite dessert and enjoy!
Yield is 1-1/4 cups of dairy free whipped cream.
Less than 1 carb per serving!