Rum & Ginger infused Coconut Whipped Cream
Author: Rachel Carr
Prep time:
Total time:
Serves: ½ cup
- 1 cup coconut cream, refrigerated and cream retained
- 2 Tablespoons agave or maple syrup
- ¼ teaspoon ground ginger
- 1 Tablespoon dark rum
- 1 teaspoon vanilla extract
- pinch salt
- Whip all the ingredients together by hand until peaks form. Keep refrigerated until ready to serve.
Recipe by Plant Craft at https://www.rachelcarr.com/vegan-pumpkin-pie/
3.5.3208