Coconut is all the rage these days. I too, am on the coconut bandwagon. For good reason. It’s awesome. Why? Check this out. So after a beautiful fall day of apple picking with my sweet girl a few weeks back, my famous Omega-3 Cranberry Apple Crisp was a a given. But this time, it needed a little somethin’ somethin’ to make it extra kick ass. Homemade vanilla ice cream, perhaps? Hell yes. But you see, with my sweet #2 falling victim to baby reflux, I’ve been avoiding dairy. The jury is still out as to whether it’s helping or not, but that’s another story. You know what that means, right? No raw milk for me.
Indeed, I could have made a rockin’ vanilla ice cream with coconut milk, but that was just too much effort (see above-referenced reflux-y #2). I needed the easy button.
So coconut whipped cream it was. Easy peasy.
The problem was that every time I made it, it wouldn’t come out all nice and fluffy like the tutorials said it would. Were those peeps lying? Doubtful. Perhaps the laws of physics and wind speed velocity of my stand mixer wasn’t up to par? Or maybe it was user error. Whatever the sitch was, I wasn’t having it.
The answer?
Gelatin. Awwww yeah, baby. Grass-fed, insanely healthy, protein and collagen-packed gelatin. But not just any gelatin. This is the brand I buy. What’s the deal with gelatin, you ask? Check out my homage here where I dish about the 14 superpowers of gelatin.
Not only did my crisp topper look pretty, it was also pretty darn good for me. And the taste? Amazing.
It may or may not have been a topper to my soaked steel cut oats the next morning too. Talk about versatile.
Nursing mamas (past and present), have you ever had to give up certain foods to ease your babe’s discomfort? If so, what and did you find ways to creatively replace those things with real food?
I’d LOVE to hear! Please leave a comment.
- 1 can full fat organic coconut milk (buy here)
- 2 tbsp. cold water soluble grass-fed gelatin (buy here)
- 2 tbsp. raw (local, ideally) honey(buy here)
- Using an electric mixer with a whisk attachment (like this one), pour cold coconut milk into bowl and begin mixing on high.
- Slowly add gelatin in constant stream, followed by honey. Continue mixing until soft peaks form - about 10 minutes.
- That’s it!
- Makes 4 cups
- Keeps in the refrigerator for up to 3 days. After that, it starts to smell kinda funky and loses its fluffy mojo.
- Recipe can easily be halved to avoid food waste (you know how much I loathe wasting precious eats).
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Wow, this is awesome! I always love finding another use for gelatin… :)
Haha! Jennifer, you ain’t kidding! It’s kind of addicting, no? :) Thanks for the comment!
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With my youngest son, I had to give up everything. No joke. Over several months the doctor and I gradually cut out a couple things at a time, and waited to see if his horrible colic eased. ( horrible, like he only slept 45 min at a time round the clock, wanted to feed, and then would fall asleep, just to wake in 45 and throw it back up and start again).
It was the best diet I have even been on, and after about 8 months, and leaving no food unturned, we discovered he was allergic to breast milk. (Rare, but possible). He is 6 now, and eats everything, but it was a long 18 months! Good luck!
Oh my GOD! You are a SAINT! Sleeping for 45 min at a time!? Wow, you deserve a medal of honor! And of all things to be allergic to! That’s nuts, but yes – I’ve heard of that happening and you’re right, it’s so rare. So glad that he has no food allergies or sensitivities now! Thanks for your comment, Amanda! Wishing you a happy and healthy New Year! :)
Do you think Chia seeds would work as a thickener?
Hi Pat! Maybe!? It might be too ‘gel-ly’ with chia seeds. Worth a shot, though! That would REALLY supercharge this stuff! ;) Thanks for the comment!
I have an addiction to Whipepd Coconut Cream!
I think I have made nearly 10 different flavours.
this sounds great…does it taste like coconut? I assume it does but I hope there is a miracle that it doesn’t…lol. My hubby and teen hate the flavor of coconut.
This is amazing!! Does the solid part of the coconut milk have to be separated to whip? Unfortunately, where I live I’ve tried every brand of coconut milk but it just won’t separate even after days of chilling. Can I just add gelatin to cold liquid coconut milk and have a delicious vegan whipped cream? Omg that would be a dream come true!
Hi Kristen,
I am so glad I found your recipe for a yummy coconut topping. Just a question: How does the water-soluble gelatin you specify in the recipe help the topping to thicken or achieve a smooth, creamy consistency when it is sold for taking as a collagen supplement, and not as a thickener? I have this gelatin, and had to buy their other kind to use in recipes. Thank you, I am sure you have a perfectly logical explanation for this!
I hope you still reply to these posts.
Hi, does this work with coconut cream?
Please note that your link to gelatin is not correct – you’re directing people to COLLAGEN that does NOT gel. If you’re wanting to link to the right product for Great Lakes – it’s the ORANGE can.
You need to chill the can of coconut milk and only take out the creamy part and whip it, so you will leave the coconut water begins. If you’re using the entire can of coconut milk it will never whip up right :)
Leave the coconut water behind, not begins, sorry!
Does adding vanilla keep it from forming peaks?