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Ingredients:
2 cans (13.5 oz each) full-fat coconut milk, chilled 1/2 cup (120ml) maple syrup or agave nectar 2 teaspoons pure vanilla extract 1/4 teaspoon sea salt Optional toppings: fresh berries, chopped nuts, or vegan chocolate shavings
Instructions:
Chill the Coconut Milk: Place the cans of coconut milk in the refrigerator for at least 24 hours to allow the cream to separate from the liquid.
Prepare the Base: Open the chilled cans of coconut milk and scoop out the solid coconut cream into a mixing bowl, leaving behind the liquid. Add the maple syrup or agave nectar, vanilla extract, and sea salt to the bowl.
Whip the Mixture: Using a hand mixer or stand mixer, whip the coconut cream mixture on high speed until it becomes light and fluffy, resembling the texture of whipped cream. This may take 3-5 minutes.
Chill and Serve: Transfer the whipped coconut cream to serving bowls or glasses. Refrigerate for at least 1 hour to allow the dessert to set. Before serving, garnish with fresh berries, chopped nuts, or vegan chocolate shavings, if desired.
Nutritional Information:
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