12 Tbsp(s)
12 Tbsp(s)
Chill coconut milk in refrigerator for at least 4 hours.
Prepare your stand up mixer with the whisk attachment.
Remove chilled coconut milk from refrigerator, but do NOT shake. Open coconut milk using a can opener and carefully scoop the top, thick layer of coconut cream off (discard remaining coconut liquid/water).
Place cream in chilled bowl. Beat the coconut cream on high speed for 2-3 minutes or until fluffy peaks form.
Serve immediately.
Serving size:
Calories: 25
Omega-6 / Omega-3 ratio: 0 : 1
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