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To make 1 cup of whipped coconut cream, chill a mixing bowl and beaters in the freezer for at least 20 minutes.
Using a spoon, skim the top layer of cream from a 10-ounce can of coconut milk (about 3/4 cup of cream) and place it in the chilled mixing bowl with 1 1/2 teaspoons of honey, 1/2 teaspoon of vanilla, and a pinch of salt.
Beat on low speed until small bubbles form, about 30 seconds.
Increase the speed to high and continue beating until the cream thickens and light peaks form, about two minutes.
Serve immediately or cover and refrigerate for up to four hours.
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