Coconut Whipped Cream
Ingredients
-
1
can
full fat coconut milk (13.5 ounces)
-
1
tablespoon
honey
-
1
teaspoon
vanilla extract
-
5
drops
vanilla stevia
-
1
pinch
celtic sea salt
Instructions
- Chill the can of coconut milk in the refrigerator for at least 24 hours.
- Chill a metal bowl in the freezer for 15 minutes.
- Remove the coconut milk from the refrigerator and open the can.
- Scoop out the coconut fat and place it in the chilled bowl.
- Pour the remaining liquid into a glass jar and store it in the refrigerator.
- Use a hand blender to whip the coconut fat until light and fluffy, about 1 minute.
- Add honey, vanilla extract, stevia, and salt, and whip until combined.
- Use immediately or store in a glass jar in the refrigerator for up to 24 hours.
Nutrition Facts (estimated)
Servings
1 cup
Calories
100
Total fat
9g
Total carbohydrates
6g
Total protein
1g
Sodium
5mg
Cholesterol
0mg
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