Dairy-free Whipped Cream
- 1 can full-fat coconut milk
- 1 tablespoon honey (agave for vegan)
- 1 teaspoon vanilla
- Place can of coconut milk in the refrigerator overnight, so the liquid and cream can separate.
- The next day, open the can of coconut milk upside-down and drain the liquid into a small bowl. (Save the liquid for future smoothies)
- Scoop out the thick, creamy part into a medium-sized bowl.
- Add the honey and vanilla.
- Whip with an electric mixer for 5 minutes, or until soft peaks form.
- Chill thoroughly in the fridge, then serve.
|NUTRITIONAL INFO||PER SERVING|
|Calories||100 (90 from fat)|
|Carbohydrate||3g (0g dietary fiber, 2g sugar)|
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