Eosinophilic Esophagitis Friendly Classic Coconut Whipped Cream
Total time8 hr 10 min
Prep time10 min
Cook time0 min
4.6(10)
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Learn more →Ingredients
6 servings
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
- 1
Refrigerate the unopened can of coconut milk overnight (at least 8 hours). Place your mixing bowl and beaters in the freezer for 15 minutes before whipping.
- 2
Open the chilled can without shaking it. Scoop the thick, solidified coconut cream from the top into the cold mixing bowl, leaving the thin liquid behind. Reserve the liquid for another use or discard.
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