Candida Diet Friendly Vegan Coconut Whipped Cream

Total time8 hr 10 min

Prep time10 min

Cook time0 min

Candida Diet Friendly Vegan Coconut Whipped Cream

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Ingredients

8 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.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz Native Forest Unsweetened Organic Coconut Milk Simple, 13.5 fl oz
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3 tbsp powdered sugar
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
½ tsp vanilla extract
1 pinch salt

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 — you should have roughly 3/4 to 1 cup of solid cream.

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