Coconut Whipped Cream

By tinathorn

Ingredients

• 1 (13-ounce) can coconut milk
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 5 drops vanilla stevia
• pinch of celtic sea salt

Preparation

Step 1

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