Allergy Friendly Whipped Coconut Cream Recipe

• $29.99
• 1 mg
• Motherearthliving.com

Chill your mixing bowl and whisk in the freezer for at least 20 minutes before making your whipped coconut cream. Open the can of coconut milk and scoop the thick, hardened coconut cream into your chilled mixing bowl. Discard the liquid coconut water from the can. Using a whisk or electric hand mixer, firmly whisk the coconut cream for 2 to 3 minutes, or until light and fluffy. Add the honey or maple syrup and vanilla extract, and whisk for another 2 minutes. Serve immediately, or transfer to an airtight container in the refrigerator for up to 3 days. The cream will harden in the fridge — simply whisk it for another minute before serving.