This Coconut cream is great to garnish cake, put between 2 cookies, or kept frozen and added to coffee. Try using this to top pies too!
1 can full fat coconut milk (I keep mine in the refrigerator)
2 scoops About Time Birthday cake whey protein isolate
1 1/2 t pure vanilla extract
20 drops liquid coconut Stevia ( or 1-2 packets regular dry Stevia)
Place a small to medium size mixing bowl and the beaters from a hand held mixer into your freezer until they are cold. empty the can of coconut milk into the bowl, scraping all the hardened coconut milk and the liquid into the bowl. Add the vanilla extract and the Stevia. Mix this mixture for 20- 30 seconds. Add the isolate and beat until mixture is creamy. Use as is,keep in refrigerator and use as needed or place into a small pan, even mixture out and place into the freezer to harden.
*TIP- to use frozen, remove from freezer and allow to sit for a minute to 2 then using a cookie cutter you can press out shapes. this product thaws quite quickly