Coconut Whipped Cream
Pre-prep: 3-4 hours or overnight
Prep: 10 minutes
Serving: approximately 1 1/2 cups- 2 cups
Ingredients:
1 can of coconut cream, full fat ( or two cans of coconut milk, full fat)
3 tbsps honey or 1/4 cup of powdered cane sugar, to personal preference
1 tsp of vanilla extract
Preparation:
place can of coconut cream upside down in fridge. Chill overnight or 3- 4 hours. If you cannot find canned coconut cream, use two cans of coconut milk.
open can/cans and spoon out the cream only, leave any liquid behind. Place in a deep medium sized bowl.
blend on high till you get a creamy texture.
add powdered cane sugar (icing sugar) and vanilla. Adjust sweetness to personal preference.
beat till creamy and fluffy.
use immediately or set in fridge.
will keep in container for 1- 2 weeks.
Meal Tips/Preparation:
use on desserts, breakfast gruel, pies, ice cream
if the whipped cream is watery or too thin, add tapioca starch or arrowroot, 1 tbsp at a time till the whip starts to firm up.
best to find canned coconut without added fillers or additives.