I use coconut milk in a container for coconut cream, but you can also use a can. I make sure there are no other ingredients added to the coconut milk. Occasionally I open a container that doesn’t have enough cream, so I usually add extra coconut milk containers to the refrigerator, just in case. You can use honey or maple syrup, or any other sweetener you prefer. For SCD, use only honey.
Servings: 8servings
Calories: 58kcal
Author: Erica Kerwien
Equipment
Whisk
Ingredients
1cupcoconut cream Use at least 2 containers of coconut milk to obtain enough cream separated from the coconut milk
Place the coconut milk in the refrigerator for at least 8 hours or overnight. This allows the cream to separate from the milk.
Scoop the coconut cream from the liquid and place it in a bowl with the honey (or maple syrup).
Whisk the coconut cream gently for about a minute, or until it is light and fluffy. If the cream is a bit dry or stiff, you can add a bit of coconut milk to smooth it out.
Use the whipped cream immediately, or store in the refrigerator for a few days.