coconut whip

**makes 1 cup

Ingredients

1 14oz can full fat coconut milk ( Thai Kitchen is best )
1/2 C sifted powdered sugar
1 vanilla bean

Great for adding to cereals, desserts, waffles, smoothie bowls and more. This coconut whip is seriously so good and super easy to make.

Store coconut milk in the fridge overnight to create a separation of the cream and liquid.

Drain excess liquid from the chilled coconut milk, add what is left to a chilled mixing bowl with the powdered sugar and insides of the vanilla bean. ( excess liquid can be used in smoothies )

Whip for 2 minutes on medium speed.

Use immediately or refrigerate. Can be stored in the fridge for 1 - 2 weeks.

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Nicki RoyleApril 4, 2016coconut, veganComment