Coconut Whipped Cream

Coconut Whipped Cream

Serves: 1 cup
1 (13-ounce) can coconut milk
1 tablespoon honey
1 teaspoon vanilla extract
5 drops vanilla stevia
pinch of celtic sea salt
Place the can of coconut milk in the refrigerator at least 24 hours before making the whipped cream, so it is well chilled
Chill a metal bowl in the freezer for 15 minutes
Take the coconut milk out of the refrigerator and remove the lid
Gently scoop out the coconut fat, placing it in the chilled bowl
Pour the remaining liquid into a glass jar and store in the refrigerator, saving it for another use
Using a hand blender, whip the coconut milk fat until light and fluffy, about 1 minute
Whip in the honey, vanilla extract, stevia, and salt
Use right away or store in a glass jar in the refrigerator for up to 24 hours


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