Ingredients
Directions
- Chill coconut cream in the refrigerator for 1 hour to separate the cream from the liquid.
- Chill a large mixing bowl for 10 minutes in the freezer before whipping.
- Carefully open the can and scoop only the thickened cream from the top into the chilled mixing bowl. (Reserve the remaining coconut water for future use.)
- Whip the coconut cream with a whisk for 30 seconds, incorporating air into the cream.
- Add the powdered sugar (or maple syrup) and any additional flavorings.
- Whip for another 30 seconds.
- Use immediately or refrigerate. It will harden and set in the fridge the longer it’s chilled!
Nutrition per serving
Makes 7 servings- Calories
- 60
- Protein
- > 1 g
- Carbs
- 6 g
- Fat
- 4 g
- Sugar
- 5 g
- Fiber
- 0 g
Per serving. Nutrition is an estimate calculated from the listed ingredients, provided for general information only. Actual values vary with brands, substitutions and serving size. This is not a Nutrition Facts panel and is not medical or dietary advice.