Several days ago, on Instagram, I posted a smoothie that I made for the children utilizing both the coconut water and the fresh coconut meat. I decided to top it with some homemade, dairy free whipped topping just to surprise them and to make it extra decadent.
In order to make the whipped topping, you must plan ahead because the coconut milk you use must be chilled completely so that you can take the heavy cream off of the separated liquid below it. To do this all you need in one can of full fat coconut milk. Open the can and pour the contents into a glass jar. Refrigerate until it separates and the thick cream is floating on the top. I like to let mine chill over night. Remove the thickened coconut cream and put into a bowl. Then using an immersion blender, whip the cream with 1 tsp of pure coconut nectar crystals until fluffy. And there is your vegan whipped cream! (Note: I keep the remaining coconut water to use in other recipes)
Hope you try this yummy recipe. The children all loved it and one of them even said it was the best smoothie I've ever made for them! Now that makes a Mom smile.
If you do not have access to coconuts fresh off the tree, it's not a problem as most grocery stores carry coconuts in the produce section. Be sure to shake them and make sure they are filled with water! To be on the safe side I'd purchase two of these coconuts to ensure you'll get a full 2 cups of coconut water from them and enough coconut meat. You can search on line for Youtube videos that show you how to open the coconuts effortlessly. You can also use Thai coconuts but use more of the meat in order to get the richness that you'd get from the thicker Florida coconut meat.