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Coconut Whipped Cream
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Servings
1
cup
Ingredients
1
13.5 ounce can
full fat coconut milk
,
1
tablespoon
honey
1
teaspoon
vanilla extract
5
drops
vanilla stevia
1
pinch
of
celtic sea salt
Instructions
Place the can of coconut milk in the refrigerator at least 24 hours before making the whipped cream, so it is well chilled
Chill a metal 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 it 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 minute
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
Prep Time
5
minutes
mins
Fridge Time & Freeze Time
1
day
day
15
minutes
minutes
Cook Time
1
minute
min
Total Time
1
day
d
21
minutes
mins
Cook Mode
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Equipment
Hand Blender
Measuring Utensils
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!