Cinnamon Coconut Whipped Cream

cake-3.jpg

Whipped Cream is just one of those things that kids & adults both love.  

When you add cinnamon to it, well it becomes amazing.  And when you know this whip cream is made from coconut milk, well the sinful little indulgence becomes a healthy indulgence.  

This topping treat doesn't leave you feeling overloaded with sugar either because it is sweetened with raw honey.  It gives you all the healthy brain benefits of good fat from the coconut plus honey has been proven to boost memory function* & increase energy.  Which means eating this whip cream is like giving your brain an overhaul.  

Read here why I always keep a can of coconut milk in my refrigerator.   Enjoy this whipped cream on my warm balsamic berries, try it in a cup of hot chai tea or anything else that you think needs a sweet little boost!

*a 2011 study of postmenopausal women found that after 4 months of taking 20 mg of honey per day, women were more likely to have better short-term memory recall than participants who did not have the honey daily 


Cinnamon Coconut Whipped Cream

ingredients

1 cup cold coconut cream*
3 tablespoons raw honey
1 teaspoon ground cinnamon

* coconut cream is obtained by scooping the cream out of a can of full fat coconut milk that has been in the refrigerator for at least 24 hours.
 

directions

in a medium size bowl or bowl of a stand mixer, place cold coconut cream & honey, beat on medium speed until well combine, scraping the sides of the bowl as necessary.  

sprinkle cinnamon into bowl & beat again for just a few more seconds.  

serve immediately or transfer to a glass jar & store in the refrigerator for up to 48 hours.  you can also place the whipped cream into a piping bag & pipe onto desserts for a more decorative look.


Love, Cara