Ingredients

The following ingredients have 1 Servings
  • 1 13.5 ounce can full fat coconut milk,
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 5 drops vanilla stevia
  • 1 pinch of celtic sea salt

Instruction

  • 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