Eosinophilic Esophagitis Friendly Coconut Whip Hot Drink
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Learn more →Ingredients
2 servings
For the coconut whip
- 1 can (13.5 oz) full-fat coconut milk, chilled overnight
- 1 tbsp honey
- ¼ tsp pure vanilla bean powder
For the base
- 2 cups unsweetened apple juice
- ¼ tsp ground ceylon cinnamon
- 1 tbsp honey
For serving
- pinch of ground ceylon cinnamon, for dusting (optional)
Instructions
- 1
Open the chilled can of coconut milk without shaking it. Scoop the thick, solidified coconut cream from the top into a small bowl, leaving the thin coconut water behind (reserve it for another use or discard). Add 1 tbsp honey and the vanilla bean powder to the bowl.
- 2
Beat the coconut cream mixture with a hand mixer on medium-high speed, or whisk vigorously by hand, until light, fluffy, and roughly doubled in volume, about 2–3 minutes with a mixer or 4–5 minutes by hand. The whip should hold soft, billowy peaks. Set aside.
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