Strawberry Coconut Whip on 3-ingredient Brownies
Recipe by Willabelle Teo
This Strawberry Coconut Whip on 3-ingredient Brownies recipe is the perfect healthy spin on everybody's favorite dessert!
- 13.5 oz full-fat coconut milk, chilled for 1-2 days
- 2 Scoops Nuzest Wild Strawberry Kids Good Stuff
Place your can of coconut milk in the refrigerator for 1-2 days.
Chill your mixing bowl for 15 minutes in the fridge.
Open your can of coconut milk and scoop out the hardened coconut cream. Pour the coconut water into a separate storage container and use that in a future smoothie recipe.
Using a hand mixer, fluff up the coconut cream for one minute. Add your sweetener and vanilla and mix for an additional minute, until smooth and creamy. If it's too firm or too soft, see my notes**
Use the coconut whipped cream right away - top it on 3-ingredient Brownie or store in the refrigerator in a sealed container for up to one week.
** Here’s a few tips to help you make perfect coconut whipped cream:
You MUST buy canned full-fat coconut milk. This won’t work with light or low-fat options. It also won’t work with cartons of coconut milk you buy in the refrigerator section of the market.
Chilling your can in the fridge for 1-2 days is the minimum. Longer is always better, just to make sure the milk separates and cream hardens.
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