Whipped Coconut Cream
1 can 14.5 oz coconut milk, chilled (full fat)
1 tsp. vanilla extract
Place chilled can, bowl and beaters in freezer for 15 minutes. Once you remove it, flip the can of coconut milk upside down, opening it from the bottom with a can opener. Drain off the liquid (you could always save it for a smoothie) and scoop the thick stuff into your mixing bowl. Add extract and then whip on high until it gets fluffy like whipped cream. For me this took a smidge over 5 minutes.
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