Blueberries With Coconut Whipped Cream

Enjoy this recipe of Blueberries with Coconut Whipped Cream not only for it’s delicious taste but also for the abundance of health benefits provided in both blueberries and coconut milk.

I love blueberries! But they are expensive if you buy them out of season. Good news! Blueberries are in season now for the summer and their cost is at least cut in half. I bought a pint (2 cups) of blueberries at WholeFoods last week for $3.99. Blueberries are also low in calories and have many health benefits being high in antioxidants. Buy them during the summer and enjoy them with this delicious, easy-to-make treat, Coconut Whipped Cream. (recipe below)

Blueberries: Nutrition, Selection, and Storage

Nutrition: The natural antioxidants in fruits and vegetables will help keep your body working at its best. Eating the daily recommended amount of fruits and vegetables, 6-8 per day, is one of the best ways to give your body a strong defense against disease such as reducing the risk of coronary heart disease, stroke and some cancers. They’re also low in calories, which helps prevent obesity … a significant risk factor for type 2 diabetes, cancer and cardiovascular disease. Blueberries are low in fat, sodium free, cholesterol free, and a good source of fiber and Vitamin C.

Selection: Choose firm, plump, dry blueberries with dusty blue color and uniform in size.

Storage: Refrigerate blueberries for 10-14 days (even though they never last this long in my house)

Enjoy blueberries while they are in season and save on your wallet as well as your calories.

Coconut Milk: Nutrition

Vitamins C, E and many B vitamins are abundant in coconut milk. Vitamins C and E help boost the immune system, and B vitamins are responsible for providing you with more energy. (we can all use more of that!) Coconut milk is also rich in magnesium, potassium, phosphorous and iron which help with heart and nerve health, keeping teeth and bones strong, and providing oxygen throughout your body. Coconut milk is also rich in antioxidants which help in reducing the risk of Alzheimer’s disease and age-related dementia. And last but not least, coconut milk is rich in lauric acid, a medium-chain fatty acid that is abundant in mother’s milk. According to the National Center for Biotechnology Information, lauric acid has many germ-fighting, anti-fungal and anti-viral properties that are very effective at ridding the body of viruses, bacteria and countless illnesses. There are only a few foods that are rich in lauric acid, so drink coconut milk regularly to benefit from this nutrient.

Coconut Whipped Cream

Ingredients:

One 15 ounce can of organic coconut milk
1 Tablespoon sugar or more to taste (optional)
1 teaspoon of vanilla or more to taste (optional)

Directions:

Place the 15 ounce can of coconut milk in the refrigerator until well chilled-even over night, or in the freezer for 40 minutes.
Open the can of coconut milk; there will be a firm, waxy layer on top.
Scoop out this firm layer of coconut cream that has solidified at the top of the can.
Stop as soon as you reach the water at the bottom of the can; don’t include anything but the solid cream. (You can use the water in smoothies, or just drink it straight.)
Place this cream in the bowl of a stand mixer, or a large bowl.
Turn your mixer or hand beaters on high and whip the coconut cream for 3-5 minutes.
Whip until it becomes fluffy and light, with soft peaks. Mix in sugar or vanilla, if using.
Serve one Tablespoon on top of a serving of fruit, pie, or dessert! (This lasts well for in the refrigerator for several days)