Here’s my recipe for Coconut Whipped Cream, enjoy!
1 (16-ounce) can coconut milk refrigerated overnight
3-4 drops stevia
1/2 teaspoon vanilla extract
Refrigerate coconut milk, preferably over night or at least for 4 hours.
Place glass or metal bowl and hand mixer beaters into the freezer to chill.
When ready to make cream, remove the coconut milk from the refrigerator, open and scoop out the hardened coconut cream. Reserve the remaining coconut water for another use.
Add the vanilla and stevia to the coconut cream and beat until airy and resembles soft whip cream.
Chill in refrigerator until ready to use.
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