This recipe is so easy, I hate to even call it a “recipe”. It’s more of a method you can use to make lots of different creations! That said, I needed a good recipe to help me represent “light” this week, and since this is a favorite of mine, I thought I’d share.
Also, you’ll notice that this recipe is not low-fat, and does contain sugar in the form of honey. It is not compliant with a Keto diet unless you substitute the honey. It is definitely SWYPO for those of you on Whole 30. As always, don’t assume any recipe is healthy for your body’s needs unless all ingredients work for you 🙂
Ingredient Notes:
- I’m not aware of a non-fat substitute for the coconut cream that I would be willing to endorse, so if you’d like to try a substitute, please let me know how it works out! I’m not able to try many of the products on the market, and its helpful for others whose bodies are better able to tolerate those things.
- Coconut Cream is NOT the same thing as “Cream of Coconut”, which is a heavily sweetened product. You can buy coconut cream on its own, or chill a can of coconut milk and scoop off the solidified cream at the top. Coconut milk products from the refrigerator aisle, such as “Silk” brand, cannot be used here – they just won’t work at all.
- Dried lemon zest is really not a great option here. There’s not enough water to rehydrate the zest, and you’ll wind up with little hard chunks of blah. Grab a fresh lemon, zest it first, then cut and squeeze fresh juice. It’s worth it!
- The zest is only the yellow part of the lemon peel. You can remove it with a citrus zester, or just use a small grater to grate bits directly from the lemon.
Here’s What You’ll Need:
- 1 cup Coconut Cream, room temperature
- 2 tsp honey, preferably raw and local
- 1 tsp fresh lemon juice
- zest from 1/2 of the lemon, finely grated or chopped
Here’s What You Do:
Put all of the ingredients into a mixing bowl, or the bowl of your stand mixer. Using the whisk attachment of your mixer, combine all ingredients and continue to whip until it gets fluffy. It won’t get like whipped dairy cream yet, so you’re looking for some added volume rather than any kind of “peaks” here. Now, grab a container, like a Mason jar, some Tupperware, or whatever you have. Pour in your lemon cream, and stick that puppy in the fridge. Wait an hour or so, and you’ll have delicious whipped lemon cream that’s way healthier than most of the flavored stuff out there.
You can eat a couple of bites straight out of the jar if you’re having an afternoon snack attack. Or, layer this with some berries for a lovely parfait. Use it as frosting on your healthy baked goods, or even freeze it for a few hours for a luscious, whole food ice cream replacement!
If you don’t love lemon, feel free to use this same method, adding cocoa powder, vanilla, orange peel, or maple syrup and cinnamon for a quick treat that won’t completely derail your attempts to eat better!