WHIPPED COCONUT CREAM- CLEAN EATING

I made mini pumpkin pancakes this morning, then stacked them in little piles of three, each pile pierced with a toothpick, topped with a little honey, whipped coconut cream and toasted coconut flakes. Perfect little breakfast appetizers! Perfect, that is for everyone except for me...I am on a juice cleanse. My husband bought me a juicer for Valentine's Day...he is the best! I am on day three of my cleanse. It is a lot easier than I thought it would be other than being tempted when making food for my family. And trust me, pancakes like these were hard to resist.

WHIPPED COCONUT CREAM- CLEAN EATING
1 can of full-fat coconut milk (refrigerated overnight)
1 tsp vanilla
1 tablespoon of sweetener of choice (optional)- honey, pure maple syrup, etc

Note: I added 1 tsp vanilla, 1 tablespoon of honey, 2 tsp cinnamon and 1 tsp nutmeg to go with my pumpkin pancakes.

Open the can of coconut milk- it must be full-fat and must be chilled- and scoop out the coconut fat on the top of the can,

stop scooping when you get to the coconut water at the bottom of the can.

Pour the coconut water into another bowl and store in the refrigerator...you can add it to a smoothie later.

Whip the coconut cream. Grab a hand mixer or stand mixer  and whip the cream until fluffy.

Add in a touch of sweetener and vanilla extract and whip it again. (I added vanilla, cinnamon, nutmeg and honey to mine.)

Uses:
Desserts, frostings, serve with fruits, perfect as a coffee creamer. I used mine to go on top of mini pumpkin pancakes.

Store in refrigerator for up to two weeks in a sealed container. It will firm up in the fridge, simply scoop it into a bowl and re-whip it when you need it.

PRINTABLE RECIPE