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: 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
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.