Updated: Nov 13, 2019
I love this guilt-free version of whipped. It's light and airy and can uplift pretty much any dessert.
I tried this on my dark chocolate brownies which tasted awesome but can also be used for pancakes instead of maple syrup to cut down on sugar.
1 cup of frozen cherries
1 can of coconut milk (I used full fat Thai Kitchen due to the fat content because cheaper brands dont have the same fluffing potential)
2 Tbsp of coconut oil (melted)
1. Leave the can of coconut milk in the fridge overnight and scoop out the creamy content into a blender.
2. Put cherries into the blender with coconut cream and blend until the mixture is uniform.
3. Pour the cherry coconut mix into a mixing bowl and turn on your hand blender and slowly pour in your melted coconut oil until you get a whipped cream consistency.
NOTE: In order for the whipped process to happen you must make sure that your ingredients are still chilled. Do not make substitutions because the thickening process is due to the cold mixture hitting the melted coconut oil which hardens on contact