Coconut Whipped Cream

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Servings: 4 Prep: 15 min AIP Dairy Free Gluten Free Low Carb Paleo Vegan Kids Added 7 months ago Updated 7 months ago

Ingredients

1 cup coconut cream

2 tablespoons pure maple syrup, plus more to taste

1. Chill a metal bowl in the freezer.

2. Remove bowl from freezer and add coconut cream to the bowl.

3. Beat coconut cream with a hand mixer.

4. As coconut cream begins to thicken, gradually drizzle in maple syrup, adding to your taste. Continue beating until whipped cream is stiff.

5. Serve immediately or store in fridge in an airtight container for up to 10 hours. When ready to use, re-whisk for 10 - 15 seconds.

Per serving

290

Cal

46g

Carbs

12g

Fat

Protein

Carbs 62%

Fat 37%

Protein 1%