Top your favorite gluten-free desserts with this delicious non-dairy alternative to whipped cream!
INGREDIENTS:
3 medium young Thai coconuts, meat only (3/4 to 1 c meat total)
½ c coconut oil, firm
1/8 c honey
2 tbsp vanilla extract
1/4 tsp salt
DIRECTIONS:
1. Blend all the ingredients in a high-powered blender until very smooth.
2. Place into a storage container and refrigerate for later use. Stays good for up to 3 weeks.
Tina Turbin
k.m.
From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at Info (at) TinaTurbin (dot) com.