Whipped Coconut Cream is a lovely non-dairy and sugar free cream for sponges and muffins. It is delicious and VEGAN!
Method
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Refrigerate the can of coconut cream overnight unopened.
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When you're ready to make the cream, carefully open and remove any solidified coconut fat on the top and discard.
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Pour into a medium bowl and with a high-speed electric mixer, beat for 3 - 4 minutes or until soft peaks form.
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Add the vanilla and stevia and mix to combine.
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Cover and refrigerate until ready to use.
Recipe Hints and Tips:
- Coconut cream is naturally sweet so have a steady hand when it comes to adding the stevia - add to taste.
