Whipped Coconut Cream

Coconut Cream is one of the saving graces when you are on the AIP and eliminating dairy from your diet. Here is the simplest recipe that will nourish and satisfy your cravings. Goodbye dairy.

  • 1 Tin of Coconut Cream (400ml/ 14 ounces)
  • 2 Tbs Maple Syrup or honey
  • 1/2 tsp Vanilla

Directions

  1. Place the coconut cream tin in the fridge for a few hours or overnight (this helps thicken the coconut cream)
  2. Open the tin and place all the solid coconut cream into a mixing bowl (save the milk for other recipes)
  3. Use stand mixer or hand mixer and whisk the cream until light and fluffy (approx 2-3m)
  4. Add maple syrup or honey and whisk for a few more seconds until combined

Enjoy on top of fruit, use with flavourings (matcha, cinnamon, carob...) or eat straight up. Leftovers may be covered in an air tight container and kept in the refrigerator for up to 3 days