Coconut Milk Whipped Cream

Coconut Milk Whipped Cream

1 – 14oz can of Organic, full fat, unsweetened Coconut Milk.
2 Tablespoons coconut oil, gently melted
1 1/2 teaspoons of high-quality vanilla extract (i.e.: pure, no alcohol)
1/4 cup of pure maple syrup

Step 1 – Whisk together all 4 ingredients well.
Step 2 – Chill in refrigerator until slightly firm. Using an electric mixer, gently whip to a soft creamy ‘mousse’.
Step 3 – Cover and use within a few hours.

Great as a topping on fresh fruit or a side to flourless cakes.

This article was written by our own Christina Stacey. Check out her page.