INGREDIENTS
1 can full-fat coconut milk, stored in the fridge for 1-2 days
1 tbsp raw honey or maple syrup (can substitute a few drops of Stevia)
1 tsp vanilla extract
INSTRUCTIONS
Store the unopened coconut milk in the fridge, for 1-2 days, prior to using it
Chill the mixing bowl for 15 minutes in the fridge
When ready to make the recipe, open the can of coconut milk and scoop out the hardened coconut cream. Store the water portion in a separate container and save for future smoothies
Using a mixer, whip the coconut cream for one minute. Add the rest of the ingredients and whip for an additional minute, until smooth and cream
Use the whipped cream right away or store in the fridge, in a sealed container, for a few days
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