Aug 14 | TASTE BEYOND

Recipe: Whipped Coconut Cream

MAKES 1 CUP

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1 can full fat coconut milk, put in refrigerator overnight (or longer)

1/8 teaspoon vanilla extract

1 teaspoon natural cane sugar

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  1. Prep your mixing bowl and whisk by placing in the freezer until cold.
  2. Carefully remove the coconut milk from the refrigerator being very careful not to shake it.  Open the can and scoop just the fat from the coconut milk that has risen to the top into your chilled mixing bowl. Leftover coconut water can be used for smoothies, rice or oatmeal.
  3. Turn your mixer onto high and whip until thick (the consistency of whipped cream).  Add vanilla and sugar and whip until combined.
  4. Can be kept in the fridge for up to 3 days.

 


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