Eosinophilic Esophagitis Friendly Coconut Whipped Cream
Total time8 hr 10 min
Prep time10 min
Cook time0 min
4.6(6)
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Learn more āIngredients
6 servings
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 1 tbsp maple syrup
- Ā½ tsp vanilla bean paste
- 1 pinch fine sea salt
Instructions
- 1
Place a large mixing bowl and the whisk attachment in the freezer for 10 minutes while you prepare the coconut milk.
- 2
Open the chilled can of coconut milk without shaking it. Scoop the thick, solidified coconut cream from the top into the cold bowl, leaving the thin liquid behind. Reserve the liquid for another use or discard it.
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