You can have your coconut cream, and eat it too, darling. This simple vegan, gluten and soy free treat takes about two seconds to make, and two seconds to devour!
Makes approximately 1 cup
Sweetness – 1/3
Difficulty – 1/3
- 1 can full fat coconut milk (stored in the fridge overnight – do not shake)
- 2 tsp agave nectar
- 1/2 tsp pure vanilla extract
Remove the coconut milk from the fridge and gently open the can. Use a spoon to scoop up the top creamy part, being careful to leave the water in the can below.
Put into a large mixing bowl and add the agave and vanilla. Use a whisk attachment on an electric hand mixer to whisk the ingredients into a light fluff.
Store in the fridge until ready to serve. Use the leftover water for smoothies or other baking.
Raw, gluten free, soy free, and vegan recipe from LookBook CookBook, which combines fierce fashion, hip imagery, and gorgeous girls with vegan recipes. There is a god(dess.)