Coconunt Milk Whipped Cream

A surprisingly tasty non-dairy dessert topping.

whipped cream - coconut milk-web

2 cans full fat coconut milk – refrigerated for two days

several drops almond extract

3/4 cup maple syrup

Using a fine mesh strainer, pour the coconut milk through it.  Discard or reuse the liquid that goes through the strainer.

Place the thicker contents of the strainer into a bowl with almond extract and maple syrup.

Beat with electric mixer on high until soft peaks form.

This will keep  – stored in the refrigerator for a day or two.

coconut milk

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2 thoughts on “Coconunt Milk Whipped Cream

  1. Pingback: Persimmon Pudding | Shared Tastes

  2. Pingback: The difference between Half & Half and Heavy Cream | Shared Tastes

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