Coconut Milk Whipped Cream
Author: Apples to Zoodles
Ingredients
- 1 can full fat coconut milk, refrigerated overnight (do not shake it) I get the best results with Thai Kitchen Full Fat Coconut Milk.
- 1 packet of stevia
- a splash of vanilla extract
Instructions
- Remove the coconut milk from the fridge and gently turn it upside down.
- Open the can and pour out the liquid.
- Scoop out the hardened and thick coconut milk and place in a medium mixing bowl.
- Add the stevia and vanilla. Using an electric hand mixer or whisk, mix until light, fluffy, and forming stiff peaks. This doesn't take long - about 30 seconds to 1 minute.
Notes
For 21DSD or Whole30: This can be made without the stevia and/or vanilla.
If you have a metal mixing bowl I recommend using that. I place my bowl and whisk (or electric hand mixer attachments) in the freezer for 30 minutes prior to making the whipped cream - this helps get it fluffy.
If you have a metal mixing bowl I recommend using that. I place my bowl and whisk (or electric hand mixer attachments) in the freezer for 30 minutes prior to making the whipped cream - this helps get it fluffy.
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