Interstitial Cystitis Friendly Coconut Whipped Cream

Total time8 hr 10 min

Prep time10 min

Cook time0 min

Interstitial Cystitis Friendly Coconut Whipped Cream

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.A Taste of Thai Coconut Milk 13.5 Oz
Kroger Thai Inspirations Premium Coconut Milk
Wild Harvest Coconut Milk, Organic 13.5 Fl Oz
See all
1 tbsp maple syrup
½ 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!