Coconut Whipped Cream

A healthier, and honestly more delicious, version of a go-to dessert topping.

What You'll Need:

1 can FULL FAT coconut milk, chilled
1 Tbsp sugar of choice
1 tsp vanilla extract

Refrigerate coconut milk for at least 4-6 hours.  I like to keep a can on hand in my fridge for when emergency calls ;)  

To prepare, turn cooled can of coconut milk upside down.  Open with a can opener, reserve coconut water. (Great for smoothies, Shakeos or to drink alone!  Coconut water is an EXCELLENT source of electrolytes!)

Scrape remaining "meat" into a medium bowl.  Add sugar and extract, and beat using an electric mixer until peaks form.  

Refrigerate for up to 3 days! 

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Makes about 2-3 cups of whipped cream.