Coconut Whipped Cream

Author: BeachbodyServes: 8 servings, about 2 Tbsp. each


1 cup unsweetened coconut cream, refrigerated overnight

Chilled mixing bowl and beaters

1 Tbsp. raw honey (or maple syrup)

1 pinch sea salt (or Himalayan salt)

½ tsp. pure vanilla extract


Carefully place only hard coconut cream in chilled mixing bowl. Discard liquid (or save for future use). Add honey, salt, and extract; beat with a mixer (or whisk) until stiff peaks form.

Containers: ½ Yellow, 2 tsp.

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