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Vickys Whipped Coconut Cream, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Whipped Coconut Cream, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 5 minutes
Serving : 1
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Prepare the ingredients before making Vickys Whipped Coconut Cream, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Whipped Coconut Cream, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Whipped Coconut Cream, Gluten, Dairy, Egg & Soy-Free

  • 400 ml can full fat coconut milk
  • 2 tsp maple syrup
  • 1/2 tsp vanilla extract

How to Make Vickys Whipped Coconut Cream, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Vickys Whipped Coconut Cream, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • Start by refridgerating the can of milk. I leave mine overnight, it should be ready after around 6 hours though. This separates the cream which will float to the top of the can and solidify
  • Step 2
  • Also put your mixing bowl in the fridge for half an hour so it's nice & cold before you start
  • Step 3
  • Take the can out of the fridge and gently turn it upsides down so you don't mix the milk with the cream again. Open the bottom with a can opener
  • Step 4
  • Drain the liquid out - don't throw it out, you can put it in a smoothie or something - and scrape the cream into the cold mixing bowl
  • Step 5
  • Use a whisk, manual or electric, and whip the cream until it gets a bit fluffier
  • Step 6
  • Add the vanilla and syrup (you could use powdered sugar too) and whip again
  • Step 7
  • Best eaten immediately but can be stored in the fridge for up to 2 days. Just whip it again before using as it'll sink back down
  • Step 8
  • Yields around 120 mls or half a cup
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