Simple Whipped Cream Topping by Sharon Gannon

The secret is to use full-fat coconut milk, and it must be very cold.

Ingredients
•One 10-ounce can coconut milk
•1 teaspoon vanilla extract
•2 tablespoons confectioners’ sugar

Preparation

Place the can of coconut milk in the refrigerator overnight. When ready to whip, remove the can from the refrigerator and gently turn it upside down, taking care not to shake it. Open the can and pour the separated liquid into a small container and set aside for use in any other dish, such as smoothies, soups, etc. It should be about ½ cup.
Using a spatula, scoop out the solidified “cream” and place the cream, vanilla, and sugar in a small bowl and mix using a hand whisk or an electric mixer set on high speed until the topping looks fluffy, like whipped cream. Chill in the refrigerator for about 2 hours, until the mixture is firm.

About the author

Sharon Gannon is a 21st-century Renaissance woman, an animal rights and vegan activist and a world-renowned yogini, perhaps best known as the founder, along with David Life, of the Jivamukti Yoga Method. She is also an accomplished writer, dancer, painter, musician and chef. Sharon has devoted many years to exploring the role of diet in promoting physical, emotional and mental well-being as well as spiritual development. She lives in a 125-acre wild forest sanctuary in Woodstock, New York, USA.

Sharon Gannon

Sharon believes diet plays a huge role in promoting physical, emotional, mental and spiritual health.

Simple Whipped Cream Topping

Ingredients

Preparation

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