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Coconut Whipped Cream


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Ingredients (Serves 3)

  • 2 cans coconut cream or full fat coconut milk

  • 1 tablespoon honey, maple syrup or powdered sugar

  • 1 teaspoon vanilla extract

Method:

  • The night before you're going to make your whipped cream, put the cans of coconut milk or cream in the fridge.

  • Before making the whipped cream, place a metal bowl in the freezer for 10–30 minutes.

  • Remove the cans from the fridge and scoop out the thick cream layer (leave the coconut water behind).

  • Blend the coconut cream using a hand mixer until thick peaks form.

  • Add sweetener and vanilla extract, and whip a little more until fully combined.

  • Serve and enjoy!


Macros (Per Serving):

  • Calories: 438 kcal

  • Fat: 44.0 g

  • Protein: 4.0 g

  • Carbohydrates: 16.8 g

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