It’s strawberry season, and quite frankly I just like my strawberries plain. But if I’m going to eat them with something, it might as well be whipped cream. Why Coconut Sugar Whipped Cream, you may be asking? Coconut sugar (which is boiled dehydrated sap of the coconut palm) ranks lower on the glycemic index than regular sugar (35 vs. 65 for regular sugar).
You want to avoid fast spikes in blood sugar, which make your body produce insulin and in turn store fat. While any sugar is not good to abuse, this doesn’t mean you can go ahead and devour coconut sugar. Rather, you can use it here and there during your day, and in this fabulous Whipped Cream recipe. It’s also a little bit healthier than table sugar because coconut sugar includes some trace phytonutrients such as polyphenols, flavonoids and anthocyanidin, and antioxidants. (Source: Livestrong).
The issue I’ve had recently is that my whipped cream doesn’t stay firm a few hours after I’ve made it. The solution? Chantibio by Natali foods. This little package made my cream nice and firm and a day later, it’s still just as firm.
The major ingredient is “amidon de mais” which is cornstarch. So you could just try 1 tsp of cornstarch in your next whipped cream and see the result if you can’t get your hands on one of these magic packets.
I used 35cl of heavy whipping cream (about 1 1/2 cups) plus 2 soup-spoons of Coconut Sugar, and a splash of vanilla extract. Once the cream starts to form soft peaks, then it is time to add the coconut sugar and the Chantibio or cornstarch. Keep whipping until stiff peaks form. Then you’re done!
Pluck a few strawberries from your strawberry plants, and enjoy this easy summer dessert 🙂