I’m no stranger to sneaking spoonfuls of whipped cream. I mean, can you blame me? The light and fluffy topping is basically like eating a cloud. I’m still just as in love with it as I was as a kid, but I don’t “do the Cool Whip” anymore. (Please tell me you remember that commercial.) Now I’m all about whipped coconut cream.
Trader Joe’s recently re-released its beloved Coconut Whipped Topping—a dairy-free whipped cream that was previously just a seasonal item. Now under the brand name Sweet Rose, it’s staying for good… and it’s so much better than the real thing. I’m talking spray-in-your-mouth-because-it-tastes-like-coconut-pie good. While TJ’s $3.29 product—which comes in a can and only contains a handful of ingredients, starting with coconut cream, water, and sugar—has certainly fueled my need for whipped coconut cream, its not the only option.
Yeah, you can eat it out of the can, but here’s how to bake with whipped coconut cream:
My love of whipped coconut cream started with the brand So Delicious’ CocoWhip, which comes in a tub like OG whipped creams. Not to mention a side of nostalgia every time you dig in. The first time I tried it after ditching dairy, I couldn’t believe how creamy it was, and I’m continually impressed by other products that have hit the market, too. Now even Reddi-wip has a coconut milk version sold in nearly every grocery store around the country, and Whole Foods carries an option under its 365 Everyday Value brand. It’s kind of taking over the dessert department.
If you haven’t tried coconut whipped cream yet, get on it. Whether you buy some at the store or make your own at home, you won’t be disappointed.
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