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Whipped Coconut Cream with Mix Berries

Makes 1 1/2 C

You may be wondering why I didn’t call my blog The Coconut Gourmet since I seem to use coconut in so many of my recipes. I do so because it’s such a wonderful substitute to regular milk, which I can’t really consume right now. It’s full of good fats, it’s rich, it’s sweet; to read more about the virtues of coconut milk please see Banana Coconut smoothie! The surprising thing about this cream is that it tastes much more like actual dairy cream and not so much like coconut.

For this recipe, I’d like to talk about kudzu, what I consider the secret ingredient in this lusciousness. Kudzu is a plant native to Asia but grows rampant in the southern U.S. It is a member of the same family as beans and peas and in Traditional Chinese Medicine has been used to “vent pathogens and pathogenic influences”.¹ It is commonly used to treat colds, fevers, digestive issues, stiff neck and shoulders and the best one, hangovers! It is also said to prevent rashes and clears skin. It is alkalizing in nature, so it’s a great go-to after a day/night of overindulging of any kind. Good timing, huh?!

I use kudzu often as a thickener in my sauces, ice cream, pastries and alone in a jell-o type concoction for more medicinal purposes. Sounds like I should get that one up here soon!

You’ll need:

1 can coconut milk (whole fat), refrigerated

1 t kudzu powder

2 T coconut water

1 T maple crystals

1 t vanilla extract

To make:

1. Remove coconut milk from fridge. When opening, scoop the creme that is on top into a bowl, leaving coconut water behind. Reserve coconut water.

2. Make a slurry with the kudzu and 2 T coconut water and add to the creme. Add maple crystals and vanilla.

3. With an electric hand mixer on high, beat the creme until nice and thick and creamy and dreamy.

4. Enjoy on almost anything…or alone!

P.S. It will keep in the fridge for up to 5 days in an airtight container and it will get thicker.

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