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Whipped Coconut Cream


Remember to think about this the night before! Tip: Cans of coconut milk containing ‘guar gum’ may stop your cream from whipping! Always check the ingredients.


1 can coconut milk (full fat)
1/2 tsp vanilla essence
1 tbsp agave, maple syrup or other sweetener of choice


Chill the can of coconut milk in the fridge overnight in preparation. (Note: it can help to chill your mixing bowl before use as well!)

Turn the can upside down and open. The liquid will have separated and be at the top. Drain this off into another bowl to be used as desired (it can be added to smoothies etc. or simply enjoyed on its own!)

Scoop out the thick coconut cream from the bottom of the can and add to your mixing bowl. Using a hand mixer (or stand mixer) whip until the consistency of whipped cream. Add the vanilla and sweetener and whip again. Taste and add more of each as required, or replace the vanilla extract with a vanilla bean pod for a real indulgence!

Now go dollop lashings of it on your mince pies, Christmas pud’ or just eat it with a spoon!


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