Coconut Cream

Name: Coconut Cream
Prep time: 10 min
Total time: 10 min
Ingredients: 2 (13.5-ounce) cans full-fat coconut milk, refrigerated overnight; 2½ tablespoons maple syrup; 1 tablespoon pure vanilla extract; 1 tablespoon lemon zest; Pinch of sea salt; 1-2 tablespoons lemon juice (optional, depending on thickness of your cream)

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 4

Author : Jeanine Donofrio

coconut cream fall spring

Ingredients

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2 (13.5-ounce) cans full-fat coconut milk, refrigerated overnight2½ tablespoons maple syrup1 tablespoon pure vanilla extract1 tablespoon lemon zestPinch of sea salt1-2 tablespoons lemon juice (optional, depending on thickness of your cream)

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Instructions

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Step 1

Scoop the coconut solids that have risen to the top of the can, and spoon it into a stand mixer fitted with the whisk attachment. Make sure the solids have separated from the coconut water in the can - if it mixes, your coconut cream will not whip. Save the leftover coconut water for smoothies.

Step 2

Beat the on high speed until it begins to thicken and and peaks form. Don't over-mix or your cream will soften too much.

Step 3

Add the maple syrup, vanilla, salt, and lemon zest, and mix until combined. If your coconut cream is very thick, add 1 to 2 tablespoons lemon juice, if desired. If your cream isn't thick enough for the additional liquid, skip the lemon juice.

Step 4

Chill the cream in the fridge until you're ready to serve.