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- 2 (15-oz.) cans coconut milk
- 2 c. heavy cream
- 1/4 c. swerve confectioner's sweetener
- 1 tsp. pure vanilla extract
- Pinch kosher salt

Directions :

Step 1 : Chill coconut milk in the fridge at least 3 hours, immaculately overnight.

Step 2 : Make whipped coconut ladle coconut cream into a large coliseum, leaving liquid in can, and use a hand mixer to beat coconut cream until veritably delicate. Set away.

Step 3 : Make whipped cream In a separate large coliseum using a hand mixer( or in a coliseum of a stage mixer), beat heavy cream until soft peaks form. Beat in sweetener and vanilla.

Step 4 : Fold whipped coconut into whipped cream, also transfer admixture into a loaf visage.

Step 5 : Indurate until solid, about 5 hours.