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These last couple weeks in Vancouver we have been having a MAJOR heat wave. I can't complain as I love the heat and wait for this time of year during the rest of the year. But, man it is hot! Especially in our tiny little laneway house. It is pretty much an easy bake oven right now.
Lately I have been on a super clean eating kick and have been really cutting down on dairy, gluten and sugar. I find my body feels its best, and my digestion is optimal when I avoid these three things (my nutrition professor calls them the #threedevils haha!). So, I have been feeling great physically, but sometimes, especially in this heat I still crave a naughty treat.
Back when I was a vegan (for 7 long years) I was forced to become very creative with my baking and as a result gained a lot of knowledge about using healthier alternatives in the kitchen. One thing I remember topping my raw chocolate cakes with, aside from fresh strawberries, was coconut whipped cream. Had I never been a vegan I would have never discovered this healthy little trick. Its seriously so easy, and if you are a coconut fan like me you will love this rich topping.
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Coconut Whipped Cream Recipe
- Coconut cream (can use coconut milk, but there will be left over water from the separation)
- 1-2 TBSP Cane sugar, raw sugar, or maple syrup
- 1 Tsp Vanilla extract
Directions:
Start by placing coconut cream can in the fridge for a minimum of 3 hours. Once chilled, scoop out the cream that is sitting on top. You will be left with a little bit of coconut water in the bottom, save this and refrigerate to add to a smoothie later. Add vanilla and sugar. I use less sugar, as I don't like things too sweet, but you can totally do it to your own taste preference. Using a hand mixer, mix on high for a minimum of 10 minutes, until the cream gets a whipped cream like texture. Keep refrigerated until ready to use!
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We enjoyed this coconut whipped cream on top of my favourite non-dairy dessert Coconut Bliss. This particular flavour is the Mocha Maca Crunch. It combines all my favourite things into one tasty ice cream. It blends coffee, chocolate, crunchy cacao nibs, and the adaptogenic root maca! Best part is it is totally dairy free and sweetened with agave syrup instead of refined white sugar. It is SO good.
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After enjoying the coconut whip on top of ice cream last night, I had it again this morning on top of some healthy protein pancakes, with simmered berries. This would also be delicious on top of cake, crumble, pie, you name it!
It keeps in the fridge for 2-3 days, so try and use it up quick and share generously :)
* A shortened note about the fat from coconut milk:
Yes coconut cream is high in fat. We NEED fat in our diets. Often times the fat we do get is processed, refined and heated oils. Coconut oil is high in naturally occurring saturated fat, which historically got a bad rap and was said to cause heart disease. This myth has been totally debunked in research, and it is actually refined sugars, and heavily processed oils that lead to an imbalance of bad/good cholesterol. Coconut cream carries many of the same benefits as coconut oil does. It contains immune loving compounds such as lauric acid, caprylic acid and myristic acid. These acids help your body fight against viruses and bacteria. Additionally, about 60% of the fat in coconut cream is medium chain fatty acids. These fatty acids are quickly absorbed by the body and can enter cells without transporters. They give cells quick energy and help increase metabolism. So just because coconut cream is high in fat, does not mean it will make you FAT. As with anything please do consume in moderation though. Share the coconut whipped cream love with your loved ones :)