We have one word for this recipe: YUM. Take a moment to imagine a fluffly white cloud. Now, imagine you could pluck that fluffy white cloud out of the sky and eat it. That, my friends, is what we have here for you today. Deliciously fluffy, 2 ingredient keto and vegan coconut whipped cream. Put it on your pancakes, your hot chocolate, your berries, or eat it straight out of the bowl.
Coconut Whipped Cream
Serves: 4 // Serving Size: 100g // Prep time: 10 min
INGREDIENTS
1 400ml Can Coconut Whipping Cream
1 Packet (20g) Ketobasis
INSTRUCTIONS
1. Shake the coconut cream in the can, then refrigerate overnight or freeze for 5 hours.
2. Open the can. Poke a hole in the solid cream and carefully pour out most of the coconut water at the bottom of the can.
3. Whip the cream: Scoop the solid cream into a mixing bowl and add the Ketobasis. Mix on high with a hand mixer for 3-5 minutes, until thick and creamy.
4. Store in the refrigerator until it's time to serve. Use on top of our pancakes or chocolate mousse, or serve with a few berries. Enjoy!
I hope you love this recipe as much as I do! When you decide to make it, comment below, let us know what you think, and post a photo on Instagram with the hashtag #staysynchro so we can see it. Can’t wait to connect!
Stay Synchro,
Sandra
Nutrition Facts:
