Tropical Coconut Cream Dessert | Low Carb & Whole30
3 Ingredient Coconut Cream Dessert – Clean Low Carb Dessert!
A no-sugar, no-sweetener, low-carb dessert?! It’s not as impossible as you might think, and tastier than you’ll believe! With just 3 wholesome ingredients, you can make a delicious, sweet-tooth-satisfying coconut cream dessert.
And it’s loaded with wholesome, fuel-filled fat! An easy healthy recipe to enjoy as a Whole30 dessert, or as a sweet treat on a Paleo or low-carb lifestyle! Vegan coconut whipped cream, for the win!
Many people get worried when it comes to coconut because it’s high in fat, and saturated fat at that. But remember, all fat is not created equal—even saturated fat! This is why a high fat diet can work really well for some people.
Coconut cream is really the same as coconut milk, but it’s mostly the solid fat separated from the liquid.The fat from coconut and coconut cream are mostly from medium-chain fatty acids as opposed to long chain, which can easily penetrate cell walls to supply energy quickly.
Essentially, most of the fat from coconut are fat-burning—so you don’t have to worry about them making you fat! Of course, high fat foods are still dense in calories, so moderation is key with this coconut whipped cream recipe and coconut in general to make sure we aren’t consuming more fuel than our bodies need.
Cream of the Coconut
Most of the fat in coconut cream are saturated fat—which is actually an antioxidant coming from a healthy, plant based dietary source rather than animal protein. Coconut cream is also hydrating, replenishing electrolytes. It’s also surprisingly high in fiber, and rich in vitamins and minerals.
When it comes to coconut cream, the brand you buy can really make a difference in the nutrient profile (and it’s ability to whip up deliciously!). Look for an option with less additives and as few ingredients as possible. There’s no need for added sugar, flavors, or extracts.
SWYPO & Whole30 #realtalk
Okay, so technically this coconut cream dessert recipe is Whole30. As in, the ingredients are compliant. But, dessert as a concept is definitely NOT Whole30. A huge part of the Whole30 program is to shift and improve your relationship with food, which means not turning to sweets or trigger foods to fill emotional holes.
We’re instructed to avoid “SWYPO” (Sex With Your Pants On), or indulging in healthier remakes of our favorite less-healthy options. Our bodies and minds still feel rewarded by these less-bad treats, making it hard for us to really shift our mentality when it comes to desserts.
For that reason, if you’re on the Whole30 program right now, I recommend bookmarking this coconut cream dessert for when you finish!
Coconut Cream Dessert
- 1 can coconut cream, 13.5 oz, 400mL
- banana slices
- toasted coconut flakes*
- Let can of coconut cream rest upright in fridge for a few hours.
- Remove from fridge, turn can over, and open can from bottom.
- Scoop out thick coconut cream, leaving liquid behind, and place in a large mixing bowl.
- Whip coconut cream with a hand mixer until light and fluffy.
- Serve topped with banana slices and toasted coconut!
- Yields ~2 cups coconut whipped cream.
*To make toasted coconut flakes at home:
- Preheat oven (or toaster oven) to 350°F (180°C).
- Spread coconut chips or coconut flakes on a baking sheet.
- Toast for 3-4 minutes. (Make sure to watch while they toast because they’ll brown and burn quickly!)