INGREDIENTS:
1 can (13 oz) can of coconut milk
1 tablespoon of honey
1 teaspoon of vanilla extract
5 drops of vanilla stevia
pinch of celtic sea salt
Instructions:
Place the can of coconut milk in the refrigerator for at least 24 hours before making the whipped cream, so that it is well chilled
Chill a bowl in the freezer for 15 minutes
Take the coconut milk out of the refrigerator and remove the lid
gently scoop out the coconut fat, placing in the chilled bowl
pour the remaining liquid into a glass jar and store in the refrigerator, saving it for another use
Using a hand blender, whip the coconut milk fat until light and fluffy, about 1 to 2 minutes
Whip in the honey, vanilla extract, stevia and salt
Use right away or store in a glass jar in the refrigerator for up to 24 hours
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