Delicious and nutritious whipped topping that is dairy free and sugar free!
2-14 oz cans coconut milk, cold
1/8 tsp sea salt
1 tsp stevia glycerite (Now Food Brand)
1 tsp vanilla
1-2 tsp clear gel (pre-cooked cornstarch)
Place the 2 cans of coconut milk in the refrigerator over night to cool. The next day, empty cans into your blender, add salt, stevia and vanilla. Blend on high for 2 minutes until the milk starts to get thick and creamy. Add the clear gel and blend well. Cream will get thicker when refrigerated again. Serve with cakes and puddings or any other dessert that you might use whipped cream.
Servings: 8-1/2 C
Submitted by Caroling Brutsche
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Read more at the source: Creamy Coconut Whip
Article excerpt posted on en.intercer.net from Vegetarian recipes.
