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COCONUT WHIPPED CREAM

danielle copperman

INGREDIENTS

2 Tins Coconut Milk from the fridge (strictly the solid part only)
1-2 Teaspoons Date Syrup

Optional Extras

2 Tablespoons Tahini
Fresh, Grated Ginger

METHOD

Spoon the solid part of the coconut milk into a blender. Save the liquid for making smoothies, porridge or chia seed puddings, don't let any into this recipe. Add the tahini and date syrup and blend on a low speed until the ingredients are combined smoothly. Pour into a bowl or container and store in the fridge to harden for 1-2 hours. Serve either in scoops (will need 2 hours to set) or as a double cream alternative (no need to set).

+ Great served with desserts like rich chocolate torte or warm crumble.