Whipped Coconut Cream
Serves: ¾ -1 cup
Ingredients
- 1 396 gm can full fat coconut milk
- 1-2 T maple syrup
- ½ t pure vanilla
Instructions
- Chill can of coconut milk in fridge overnight or at least 9-10 hours
- Chill bowl in freezer about 1 hour before making cream
- Turn can of coconut milk upside down and open. Pour off coconut water (use for soup or smoothie)
- Scoop the solid coconut cream into the chilled bowl and beat with electric mixer til smooth and fluffy.
- Add the maple syrup and vanilla and beat gently to combine.
- Cover bowl and keep in fridge til ready to use. It will firm when chilled and soften at room
- temp.
- Variations Add 3-4 T sifted cocoa powder or 1T fresh lemon juice
- Store in fridge for 1 week.