Eosinophilic Esophagitis Friendly Dairy Free Whipped Cream
Total time8 hr 10 min
Prep time10 min
Cook time0 min
4.5(7)
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Learn more →Ingredients
8 servings
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
- 1
Place the mixing bowl and beaters in the freezer for 10 minutes before whipping.
- 2
Open the chilled can of coconut milk without shaking it. Scoop the thick, solidified coconut cream from the top into the chilled bowl, leaving the watery liquid behind. Reserve the liquid for another use or discard.
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