Ingredients:
(1) 15oz can of the highest fat content Coconut Milk (cream) you can find
1/4 cup confectioners sugar (I used Swerve confectioners sugar)
1 tsp or more of vanilla
Instructions:
Place the coconut cream into the fridge for at least 4 hours or overnight to separate the watery stuff from the thick cream. Add just the thickest part of the coconut cream to a mixer leaving the watery part in the can. Add in the sugar and vanilla. Whip until thick. You can put this in the freezer for a bit to really firm up before piping onto your dishes.
Enjoy!!!
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