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Coconut Whipped Cream

Vegan
Gluten-Free
This is a magical trick to making clean eating–friendly whipped
cream. The liquid you reserve can be used in smoothies in place of
almond or cow’s milk. Add a dash of nutmeg, ground cinnamon, or
cardamom for a subtly spiced whipped cream.

Ingredient Tip: To easily pour of the coconut liquid, try opening
the can from the bottom. The solids will stay at the top and make it
easier to spoon out.

1 (15-ounce) can coconut milk, 1 tablespoon pure
chilled overnight vanilla extract
2 tablespoons honey
1. Carefully open the can of coconut milk. Spoon out the thick
cream on top into a medium bowl. Reserve the coconut liquid for
another use.
2. Add the honey and vanilla extract. Beat the mixture with a hand-
held mixer until flufy. Keep the cream refrigerated in an airtight
container for up to 3 days until ready to serve.
Makes 1 cup. Prep time: 10 minutes.

Per serving (1 tablespoon): Calories: 71 Fat: 6.3g Saturated Fat: 5.6g
Protein: 0.6g Carbohydrates: 3.7g Fiber: 0.6g

310 28 Days of Clean Eating