Coconut Whipped Cream

1. 1

   Place the can of coconut milk in refrigerator at least 24 hours before making the whipped cream, so it is well chilled.

2. 2

   Chill a metal bowl in the freezer for 15 minutes.

3. 3

   Take coconut milk out of refrigerator and remove lid.

4. 4

   Gently scoop out coconut fat, placing it in the chilled bowl.

5. 5

   Pour remaining liquid into a glass jar and store in the refrigerator, saving it for another use.

6. 6

   Using a hand blender, whip coconut milk fat until light and fluffy, about 1 minute.

7. 7

   Whip in honey, vanilla extract, stevia, and salt.

8. 8

   Use right away or store in a glass jar in the refrigerator for up to 24 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.