1.Chill the can of Coconut Milk overnight to separate the Coconut fat from the milk. (Don’t skip this part or else it won’t work)
2.Open the chilled can of Coconut Milk and pour out the watery Coconut Milk to use for something else.
3.Use the remaining thick Coconut Fat to make your whipping cream by adding it to the chilled bowl.
4.Whip the Coconut cream until it is nice and fluffy.
5.Add the vanilla and sweetener and finish whipping the cream until it reaches a stiff peak as seen in my photo above.
6.If you need it to be firmer put it back in the fridge until you are ready to use it. It may require a bit more mixing too.
7.Store left overs (I never have any left over) in a sealed container for up to a week in the refrigerator.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (65g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 124 (98%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 8.4mg||0 %|
|Potassium 142.4mg||4 %|
|Total Carbohydrate 1.8g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.8g|
|Protein 1.3g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 127
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!