Coconut Whipped Cream

Serves: 1 cup

Ingredients

• 1 (13-ounce) can coconut milk
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 5 drops vanilla stevia
• pinch of sea salt

Instructions

Place the can of coconut milk in the refrigerator at least 24 hours before making the whipped cream, so it is well chilled.

Chill a metal bowl in the freezer for 15 minutes.

Take the coconut milk out of the refrigerator turn upside down and remove the lid. The liquid should have settled to the bottom of the can so it's easy to pour the remaining liquid into a glass jar and store in the refrigerator, saving it for another use.  

Then, gently scoop out the coconut fat, placing it in the chilled bowl.

Using a hand mixer, whip the coconut milk fat until light and fluffy, about 1 minute.

Whip in the honey, vanilla extract, stevia, and salt.

Use right away or store in a glass jar in the refrigerator for up to 24 hours

Source:  Elana's Pantry