Ingredients
1 can full-fat coconut milk (chilled overnight)
1-2 tablespoons pure maple syrup (or honey if not strictly vegan)
1 teaspoon vanilla extract
Pinch of sea salt (optional, to enhance flavor)
Instructions
1. Chill the coconut milk: Place the can of full-fat coconut milk in the refrigerator overnight. This helps the cream separate and solidify.
2. Open and separate: Open the can carefully without shaking it. Scoop out the thickened coconut cream that has solidified at the top, leaving the liquid behind. The liquid can be used in smoothies or other recipes.
3. Whip the cream: Transfer the coconut cream to a mixing bowl. Using an electric mixer or a whisk, whip the cream until it becomes smooth and slightly fluffy.
4. Sweeten and flavor: Add the maple syrup, vanilla extract, and a pinch of sea salt if desired. Mix until fully incorporated.
5. Use or store: This coconut cream base can be used as a filling, topping, or even incorporated into other recipes. Store it in an airtight container in the refrigerator for up to a week. If it firms up in the fridge, simply whip it again before using.
6. Enjoy!
Tips for Using as a Base
Flavor Variations: Adjust the flavor by adding cocoa powder for a chocolate base, or citrus zest (like lemon or lime) for a fresh twist.
Thickening or Thin: For a thicker cream, use only the solid part of the coconut milk. For a thinner consistency, you can blend in a little of the reserved coconut milk or water.
Add-Ins: Incorporate spices (like cinnamon or nutmeg), extracts (such as almond or mint), or even a spoonful of fruit puree to customize the cream for different recipes.
Feel free to adjust the toppings or ingredients according to your preferences and to add 30g of protein to make it more protein and control your glycemic index!
Nutritional Information Per 30g Serving
Calories: 29
Carbohydrates: 1.5g
Fiber: 0g
Sugars: 1.3g
Protein: 0.8g
Fat: 2.5g
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