Low Iodine Coconut Whipped Cream

Total time8 hr 10 min

Prep time10 min

Cook time0 min

4.6

(6)

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Ingredients

6 servings

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
1 tbsp maple syrup
½ tsp vanilla bean paste
1 pinch fine sea salt
Chef's tip
Fine sea salt and table salt measure the same - no conversion needed.

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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