Coconut whipJuly 27, 2017
- 15 minutes
- 1 can of full fat coconut milk
- 1/2 cup of 35% whipping cream
- 2 tbsp of sugar
- 5 ml of vanilla
- 1. Refrigerate the coconut milk for a minimum of 2 hours or overnight. Separate the solidified coconut milk and reserve the liquid for a smoothie or another recipe.
- 2. In a bowl, whisk together the cream, sugar and vanilla.
- 3. When the mixture starts to thicken, add the solidified coconut milk and whisk again. Be careful not to over whip.