My New Low Carb Yogurt Biscuits are great for shortcake, so of course, you need whipped cream to top it off! I use coconut milk for whipping instead of dairy cream because I have become allergic to dairy, BUT I have found that I actually prefer it for several reasons:

1. Containers of coconut milk can sit on the shelf practically forever so you always have it on hand, unlike dairy cream, which has a short “use by” window. It is also much cheaper than good quality fresh cream and it is available unfortified and unsweetened, and it does not contain hormones.
2. Coconut cream (the solids from coconut milk) whips up faster and holds up in the fridge longer without going flat or spoiling compared to traditional cream. (Don’t confuse coconut cream with high-sugar, Crème de Coconut, usually found in small cans next to the liquor display because it is used in tropical cocktails. The most common brand is Coco Lopez.)
3. Coconut Whipped Cream contains healthful fats that are almost totally saturated, so they don’t easily turn rancid. Medium chain fatty acids (MCTs), found in coconut oil, break down into ketones quickly and don’t require the action of enzymes for digestion. Ketones go directly from the liver into the bloodstream to provide quick energy, especially for the brain, which can starve due to insulin resistance. (Without insulin, glucose can’t be used for fuel.) Ketones burn cleanly and any ketones that are not used for energy are excreted; they cannot be turned back into fat and stored as adipose tissue.
4. Coconut contains no vitamin A or carotenoids that turn into retinol, so it can’t build up in the liver, organs, and tissues where it can lead to vitamin A poisoning, osteoporosis, and auto-immune conditions. Retinol is an acid and it leaches calcium out of the bones in an effort to buffer it and prevent it from coming into contact with and damaging body tissues. Calcium loss causes the bones to soften and twist leading to osteoporosis. 1. Vitamin A Toxicity – Nutritional Disorders – Merck Manuals Professional Edition 2. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6692705/.

Prep:

Leave an unopened can of Thai Kitchen® coconut milk* in the refrigerator overnight. Chill a small mixing bowl and the beater you will use to make your coconut whipped cream.

Ingredients:

• 1 can (13.66 Ounces) Thai Kitchen® unsweetened coconut milk
• Sweetener equal to 1 tablespoon sugar, such as Allulose, Bocha, or Lakanto Monk Fruit. More to taste.
• A pinch of salt
• ½ teaspoon sugar-free vanilla extract, optional

Directions:

Do not shake the can; you want it to separate. Open the can and spoon the coconut solids into the cold bowl. Drain off the thin liquid over a sieve that will catch any solid bits that escaped; reserve the liquid and use for something else.

Add the sweetener, salt, and vanilla, if using, to the bowl. Whip with an electric mixer or a stick blender at low speed to break up the solid chunks. Increase speed to medium high and whip until thick and fluffy, about 5 minutes. Refrigerate. Coconut Whipped Cream will become firmer as it chills.  

Makes about 1½ cups or 6 servings of ¼ cup after beating. You may prefer to double the recipe, especially since it holds up well.

Notes:

*I tried several different brands of coconut milk and found that Thai Kitchen® works well in this recipe. Some brands won’t separate into liquid and solids when chilled, something the industry considers a negative, so they use additives to keep their products emulsified. (Thai Kitchen® lists guar gum in the ingredients, but it must not be very much since it still works.)

I also tried starting with coconut cream instead of coconut milk, but I found it very difficult to whip because the solids were so hard. It made my stick blender overheat and stall.

Feel free to try other brands: put a container in the fridge overnight and see if it separates; if it doesn’t, use it for another purpose and try again with a different brand.

Coconut Whipped Cream Nutrition Facts:

Per serving of ¼ cup each:

Calories: 71.8; Fat: 7.2 g; Carbs: 0.6 g; Net Carbs: 0.6 g; Fiber: 0 g; Protein: 0.3 g, Retinol Activity Equivalent): 0 g

BERRY SHORTCAKE

Ingredients for one serving:

• 1 New Low Carb Yogurt Biscuit
• ¼ cup of fresh or thawed berries: such as strawberries (sliced), raspberries, or blueberries
• ¼ cup of Coconut Whipped Cream, above

Directions:

For each serving, split one biscuit with a fork and pull it apart so the cut side is craggy, not smooth. Top one half with ¼ cup of Coconut Whipped Cream and ¼ cup of berries. Place remaining biscuit half on top (to lower carb count, use one half biscuit per serving).

Nutrition Facts for Shortcake Made with Strawberries:

(I used blueberries for the picture because I had them; they would add a little to the total carb count.)

Calories: 126.9; Fat: 7.1 g; Carbs: 10.7 g; Fiber 2.3 g; Net Carbs: 8.4 g; RAE: 4.6 mcg

The nutrition facts for the New Yogurt Biscuits include all the sugar in the milk that went into the yogurt, but much of it has been eaten by the live cultures, so the carb count is probably much lower than what is shown. I don’t know how to calculate it accurately since it may change depending on how long a product has been fermenting, but if you regularly check your blood glucose, you may be able to tell how much of an advantage yogurt has over milk. If so, please report your experience in a comment on this post.

Disclaimer:

I am not a doctor and cannot give medical advice. If you believe you have a health problem, please consult a medical practitioner.

I am not an affiliate of any company and do not receive a commission on product sales.

(c) 2021, Judy Barnes Baker