Coconut Whipped Cream

• Total time: – min
• Cook time: – min
• Prep time: – min

• 14 ounces coconut milk
• a dash of vanilla extract (optional)
• a dash of confectioners sugar (optional)

Place a can of coconut milk upside down in your fridge (leave it there over night to have a slumber party with your kale). When you open the can, there will be a firm, waxy layer on top. Scoop this out. (There will be water under it, discard or save for another use later -- you only want the solid cream part.) Beat the cream with electric beaters at high speed for a few minutes until it becomes light and fluffy (you can also beat in a touch of sugar and vanilla extract if desired).

Chef's Note: For a lower fat version, try tofu whipped cream (using lite tofu). You can also find commercial vegan whipped cream (soy and rice-based) at health food stores by Soyatoo.

Servings per batch: 24

• Calories: NA
• Fat: NA
• Carbohydrate: NA
• Dietary Fiber: NA
• Sugars: NA
• Protein: NA