To make whipped coconut cream at home, chill a can of coconut cream or full-fat coconut milk in the refrigerator for 6-8 hours. Remove the can from the refrigerator, being careful not to shake the can. Open the can and scrape the solid coconut cream from the top, leaving the liquid coconut milk behind. Whip the solid coconut cream with a hand mixer until fluffy like whipped cream (3-4 minutes).
*Calories and protein may vary by product. Be sure to check the nutrition label.
PhenylAde GMP ULTRA is a medical food for the dietary management of phenylketonuria (PKU) and must be used under medical supervision.