Coconut Cream
Ingredients
-
2
cans (13.5-ounce)
full-fat coconut milk
-
2½
tablespoons
maple syrup
-
1
tablespoon
pure vanilla extract
-
1
tablespoon
lemon zest
-
a pinch
sea salt
-
1-2
tablespoons
lemon juice (optional)
Instructions
- Chill the cans of coconut milk overnight.
- Scoop the hardened coconut solids into a stand mixer, ensuring no coconut water is mixed in.
- Beat the coconut solids on high speed until thickened and peaks form.
- Mix in the maple syrup, vanilla extract, sea salt, and lemon zest until combined.
- If the cream is too thick, add lemon juice as needed.
- Chill the whipped cream until ready to serve.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
22g
Total carbohydrates
14g
Total protein
2g
Sodium
5mg
Cholesterol
0mg
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