Coconut Whipped Cream
Ingredients
The cream
-
1
can
full-fat coconut milk (chilled; cream only)
The sweetener
-
1 to 2
tablespoons
pure maple syrup
-
½
teaspoon
vanilla extract
Instructions
- Chill a can of coconut milk overnight or freeze for 30 to 60 minutes.
- Open the can carefully to keep the cream separate from the liquid.
- Scoop the thickened coconut cream into a bowl, reserving the liquid for another use.
- Add maple syrup and vanilla extract to the bowl.
- Use an electric mixer to beat the mixture until smooth, about 1 to 2 minutes.
- Taste and adjust sweetness if necessary.
- Serve immediately or store in an airtight container in the fridge for up to a week.
Nutrition Facts (estimated)
Servings
8
Calories
83
Total fat
8g
Total carbohydrates
3g
Total protein
1g
Sodium
1mg
Cholesterol
0mg
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