Whipped coconut cream

Whipped coconut cream

By
From
Kenko Kitchen
Makes
480 g
Prep
5 mins
Photographer
Elisa Watson

When I first discovered that coconut cream whips, I felt as if the clouds had disappeared and the sun was shining down on my kitchen. What a beautiful discovery and what an amazing healthy alternative to regular dairy cream! Just make sure you keep your tins of coconut cream in the refrigerator before making this, as the coconut cream needs to be cold to whip.

Ingredients

Quantity Ingredient
400ml coconut cream, refrigerated overnight
1-2 tablespoons stevia
1 vanilla bean, seeds scraped

Method

  1. Pour the coconut cream into an electric mixer and whip on a high speed with the stevia and vanilla seeds. Allow to whip until completely thickened, just as dairy whipped cream would be.
  2. Use immediately or store in the refrigerator for up to 3–5 days.
Tags:
vegan
sugar-free
gluten-free
sugar
gluten
free
vegetarian
health
healthy
diet
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