Whipped Coconut Cream
You can use coconut milk in a container for coconut cream or from a can. I make sure there are no other ingredients added to the coconut milk. I often use straight coconut cream from a can. I use this coconut cream.If you're using coconut milk, occasionally the container that doesn’t have enough cream, so have a few extra containers stored in the refrigerator. Place the coconut milk in the refrigerator for at least 8 hours or overnight. This allows the cream to separate from the milk.You can use honey or maple syrup, or any other sweetener you prefer. For SCD, use only honey.
Servings: 8 servings
Calories: 58kcal
Equipment
- Whisk
Ingredients
- 1 cup coconut cream Use at least 2 containers of coconut milk to obtain enough cream separated from the coconut milk
- 1 teaspoon maple syrup or honey
Instructions
- Add the coconut cream to a bowl with the honey (or maple syrup).
- Whip the coconut cream 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.
- Store it in the refrigerator for a few days.
Nutrition
Calories: 58kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Sodium: 4mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
