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Coconut "Whipped Cream"

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  • 1-15 oz can coconut milk (NOT LIGHT), refrigerated overnight
  • 1 1/2 tbsp sugar


  1. Refrigerate coconut milk overnight. The cream will solidify and separate from the water. Carefully scoop the cream (taking as little liquid as possible) and place it in a medium bowl.
  2. Add sugar and beat at medium to high speed until light and fluffy and it forms soft peaks. Refrigerate until ready to use.

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