Lakanto Dairy Free Whipped toping

Ingredients:

1 can full-fat coconut milk, chilled fully in the fridge
1/4 c. ground lakanto
1/2 tsp. vanilla

Directions:

Place a metal mixing bowl and wire whisk in the freezer for 15 mins. Take them out of the freezer.
Remove the coconut milk from the fridge. Skim the solid part of the coconut milk off the top of the can and put it in the cold bowl, leaving the liquid part.
Whip on high for about 5 minutes, until it is starting to get thick.
Add ground lakanto and vanilla and continue to whip, 5-10 minutes longer until it is about the consistency of Cool Whip. Spread over cooled pie and serve.

Comments

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply