Vegan Coconut Whip

1. 1

   Place the cans of coconut milk in the refrigerator overnight so they are very well chilled.

2. 2

   Take the cans out of the refrigerator.

3. 3

   Remove the lids from the cans entirely and gently scoop out the solid coconut cream, placing it in a bowl.

4. 4

   Pour any remaining liquid coconut water into a jar for another use.

5. 5

   Whip the coconut cream with a handheld mixer for 1 minute, until light and fluffy.

6. 6

   Whip in the agave nectar, vanilla extract, and salt.

7. 7

   Use immediately or store in a glass Mason jar in the refrigerator for up to 24 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.