Coconut Whipped Cream
- 1 15 oz can full fat coconut milk,refrigerated at least 3 hrs
- 1 tsp vanilla extract
- 1 Tbs agave nectar(more if you like sweeter)
Open can and spoon top layer of thickened coconut cream into mixing bowl. Reserve remaining milk for use in other recipes or to drink.
Whip with electric beaters,starting on low and moving to high until creamy. While beating,move beaters up and down to infuse cream with air.
Add vanilla and agave nectar,and stir to combine.
serve immediately or store for later use. In a container with a tight fitting lid,it will keep for up to three days in the fridg.
2Tbs=60 cal,5 grams sat. fat