I then turned to my favorite Paleo dessert blogs site for a cobbler dough inspiration. I used her Oven Skillet Cobbler recipe as the base for my own cobbler. I didn't have quite enough fruit so the coconut flour was a bit overwhelming. I topped it all off with easy to make coconut milk whipped cream.
Coconut Milk Whipped Cream
Ingredients and supplies
- Can of cold, full fat coconut milk
- Tablespoon of your favorite sweetener
- Cold metal or glass mixing bowl and whisk beater attachment.
Refrigerate your coconut milk overnight or if you're a last minute person like me stick it in the freezer for a bit. Just don't forget about all afternoon or you'll be trying to figure out how to defrost it without heating up too much.
While you've got your freezer open pop in a small glass or metal mixing bowl and the whisk attachment for your stand or hand held mixer. You could beat this by hand if you would like to get in a forearm workout and are in a pinch without a mixer.
Open your chilled coconut milk and scoop out the hardened fatty milk off the top. Save the water for smoothies or your kid's oatmeal.
I used maple syrup to slightly sweeten this while I beat the cream into a luxuriously thick whipped cream that would have fooled most people into thinking it was dairy. Now that Daniel no longer has a dairy sensitivity to what I'm eating it's nice to enjoy dairy products again. However, I don't usually keep heavy whipping cream on hand but my pantry is always stocked with canned coconut milk.
Use the whipping cream in coffee, fruit or dessert. This was delicious the next day on fruit salad.