15/06/2016
Coconut Whipped Cream recipe!
RECIPE: Coconut Whipped Cream
Delicious and for or anything you whip cream onto!
Ingredients:
- cream from 2 cans of full fat coconut milk (freeze overnight)
- 1 Tablespoon vanilla extract
- 3 Tablespoons Maple Syrup
Instructions
Carefully open chilled coconut milk cans. Do not shake cans.
With a spoon, scoop out thick cream only and pour into a large mixing bowl. You can use the left over coconut water for smoothies etc.
Whip coconut cream on high speed with an electric hand mixer or by hand with a whisk. Slowly add in vanilla and maple syrup until fully incorporated and soft peaks form. Use immediately or keep coconut cream or frosted desserts chilled in fridge until ready to serve. Cream will keep for 2-3 days.