Ingredients
Scale
- 2-6 oz Tetra packs of coconut cream (about 1 ½ cups), chilled in fridge overnight
- 2 tbsp Maple syrup
- 1 tbsp Vanilla
Instructions
- Put mixing bowl that you will be using for whipped cream and whisk attachment in freezer for 30 minutes.
- Once the 30 minutes are up, take mixing bowl and whisk out of the freezer and, working quickly, put coconut cream into the bowl, mixing on medium-high until peaks form (about 3 minutes).
- Turn mixer off and add maple syrup and vanilla. Re-start mixer on medium-low until combined and consistency is firming up again.
- Put whipped cream in a sealed container and chill in fridge until ready to use.
- Category: Dessert