August 9, 2019
How-to: Make Coconut Whip
▸ ▹ Vegan, gluten-free, one-pot, nut-free, soy-free, nut-free
Yield: approx. 1/2 cup Total Time: 5 min (excluding refrigeration time)
1 can (400 mL) full fat coconut milk
1 tsp (5 mL) pure vanilla extract (optional)
1 tsp (5 g) icing sugar (optional)
Place the can of coconut milk in the refrigerator for at least 5 hours (best if left overnight).
Once refrigerated, remove the lid to the can and carefully scoop out the solid white coconut milk fat into a small bowl, trying to avoid as much coconut water as possible.
Add the icing sugar and vanilla, if using, and whip together using a whisk, until fluffy.
Use the coconut whip to top brownies, fruit crumble, watermelon pizza, or as an icing for cakes or cupcakes.
Storage: keep in an air-tight container or jar in the fridge for 2 days.
Variations: you can add spices like cardamom or cinnamon.
The leftover coconut water is delicious in soups and curries, oatmeals, pancake batter or brownies.
If you think your coconut fat isn't solid enough, pop it back into the fridge and whip it again in an hour or two.
Did You Try This Recipe?
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