I’ve had this post sitting in the queue since last year but never got around to publishing it. A dairy-free whipped cream recipe is a must for every Paleo and SCD site’s archives, so I’m finally hitting the “publish” button. This is the easiest recipe that will ever appear on my site! It involves only 2 ingredients and is the perfect topping for any pie, ice cream, or just served over fresh fruit.
So what kind of coconut milk should you use?
I performed a highly scientific experiment to answer this question for you. I grabbed the 3 brands that my Whole Foods sells and put them all in the fridge. Then, I opened them and took note of which one had the most cream on top. Then I whipped them up. Such a rigorous evaluation, right?
(A) Whole Foods Brand Organic Coconut Milk
(C) Thai Kitchen Organic Coconut Milk
Here are my findings:
A: Has guar-gum and most likely uses a can with BPA, although I can’t find info to confirm that. The flavor is good, it had a good amount of cream rise to the top, but did not whip up as sturdy as B.
B: Has guar-gum, but is packaged in a confirmed BPA-free can. Flavor is good, similar amount of cream as A, but whipped up much better and created a larger volume of whipped cream in the end.
C: throw this one out of the mix- I totally didn’t realize that I grabbed a can of lite milk. You need full fat for it to separate. However, Thai Kitchen has guar-gum AND is packaged in a BPA Can. So major negative points there. Plus this can did not separate. So this one was kind of at a disadvantage. Sometimes cans just don’t separate well. It obviously did not whip up because of this so I really should have just thrown it out of the experiment. Regardless, I won’t use it because of the BPA.
So with that, I recommend grabbing a can of Native Forest when you want to make whipped cream!
Note: I love Natural Value because their Organic milk is BPA and Guar Gum free but it doesn’t work well for whipped cream in my experience.