GERD Friendly Coconut Whip Hot Drink

Total time15 min

Prep time5 min

Cook time10 min

4.5

(7)

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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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