Coconut Whipped Cream (sugar-free)


Prep Time

5 mins + 24 hours

Ingredients

1 (13-ounce) can full fat coconut milk

1 tablespoon [raw] honey [or raw agave]

1 teaspoon vanilla extract 

5 drops (vanilla) stevia

pinch of (celtic)Place the can of coconut milk in the refrigerator at least 24 hours before making the whipped cream, so it is well chilledChill a metal bowl in the freezer for 15 minutesTake the coconut milk out of the refrigerator and remove the lidGently scoop out the coconut fat, placing it in the chilled bowlPour the remaining liquid into a glass jar and store in the refrigerator, saving it for another useUsing a hand blender, whip the coconut milk fat until light and fluffy, about 1 minuteWhip in the honey, vanilla extract, stevia, and saltUse right away or store in a glass jar in the refrigerator for up to 24 hours sea salt

Directions

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 bowlPour 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 saltUse right away or store in a glass jar in the refrigerator for up to 24 hours