INGREDIENTS Makes 6 Servings

• 1 can coconut cream or milk (solids from can)

• 2 tbsp vanilla collagen or protein powder (optional)

• 1 tsp vanilla extract (optional-taste before adding if using a flavored collagen)

INSTRUCTIONS

Prep Time: 2-3 min Cook Time: 0

Store coconut milk/cream can in the fridge overnight. In a deep mixing bowl add the soils from the coconut can (discard or save liquid).

Using a hand mixer, mix until you get a thick creamy texture. It will take a bit, just keep whipping.

If you’re having trouble breaking up the solids, add a little liquid from the can, a tsp at a time.

Next add in your flavor/sweetener of choice, such as vanilla collagen or vanilla extract.

Blend and taste. If its sweet enough, but needs more “flavor” add a splash of vanilla extract.

I added both, but I’ve also added nothing and it was fantastic alone, which is why I recommend tasting and tweaking.

I serve right away and store the extras in an air tight jar in the fridge. Should keep for 3 days.

When you refrigerate, it may harden and will need a quick whip before using.

Mishi tips:

I love using this for icing, sweat cream for coffee and topping desserts.

Check out my Ice Cream Sandwich recipe I made with this Coconut Whip.

The liquids from the can of coconut can be used for smoothies or to sweeten coffee/tea.

My favorite collagen is Ancient Nutrition and my favorite protein is Be Well By Kelly!