Saturday, July 10, 2010

Coconut Milk Whipped Cream

My sister shared this recipe with me today. Has a wonderful coconut taste (obviously) that goes really well with fresh berries!!

2 Cans of Thai Garden Coconut Milk (full fat)
dry, granulated sweetener of your choice (to taste)

Chill the unopened cans of coconut milk for 24 hours or longer.

Puncture the bottom of the cans and drain out the separated coconut liquid. Once drained, open the can and scoop out the coconut fat into a standing mixer.

Mix on high until stiff peaks form. Add sweetener and continue beating until incorporated.

Serve immediately with your favorite gluten free dessert, berries, cocoa etc.


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