Coconut Whipped Cream

Coconut Whipped Cream

  • 1 can full fat coconut milk
  • 1 tbsp maple syrup (optional)


  1. Place can of coconut milk in the fridge for a day
  2. After a day, open can and scoop off the top layer of the fat and put in bowl.  Leave the coconut “water” in can, as it will ruin the consistency of the whipped cream if added
  3. Add sweeteneer if wanted and using a hand beater, beat the coconut milk fat until whipped and light.

Add to pies, sundaes or my personal favorite, Kaluha & Coffee!  YUM!!


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