Coconut Whipping Cream – a vegan topping
Coconut Whip Cream
approx. 3 cups
1/4 cup soaked cashews
1 small handful soaked Irish Moss
2 Tbs melted cacao butter
2 tbs coconut butter or oil
1/4 cup coconut meat
3/4 cup coconut milk (see video)
1/8 cup of agave
1 tsp lemon juice
1 tsp powdered lecithin
1 tsp vanilla
pinch of salt
high speed blender
shallow dish or tupperware
1. – combine all ingredients except the lecithin and coconut oil in high speed blender and blend until well combined.
2. – add lecithin and coconut oil and mix again.
3. – pour contents into shallow dish and let set up in refrigerator for 4 hours or until firm enough to scoop or pipe through a pastry bag.
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