Eosinophilic Esophagitis Friendly Vegan Coconut Whipped Cream
Total time8 hr 10 min
Prep time10 min
Cook time0 min
5.0(24)
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Learn more →Ingredients
8 servings
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 3 tbsp powdered sugar
- 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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