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Instructions
- Place the cans in the refrigerator overnight. The fats will solidify and separate from the coconut water. Scoop out the cold coconut cream solids, leaving the watery liquid, and put in a medium mixing bowl or electric stand mixer.
- Add in ¼ tsp monk fruit powder (or stevia) and vanilla, whisk on high until fluffy and stiff peak consistency, taste. Add a little more monk fruit powder or stevia to taste and whisk again.
Recipe Notes
Use to decorate Strawberry Cupcakes - click here for cupcake recipe.
The fluffed creamy solids of the coconut milk should hold up well for service, but refrigerate if you want to hold it for a while or overnight.
Monk fruit powder is sold in a few different forms, generally combined with ingredients like dextrose which is not good for us (a corn derivative). It can be found combined with erythritol which may be ok, but can be hard on a sensitive tummy. Pure monk fruit is VERY sweet on the taste buds, so a little goes a long way. Start with 1 tsp and add more as needed!
Another recipe by Chef Honor Harvey.
