Salted Almond Butter Coconut Whip

salted Almond Butter Coconut Whip #vegan #recipe

5 from 3 reviews

The perfect salty/sweet balance in this vegan whip.  Use it as an icing, on top of hot chocolate, served over fresh berries or just lick it off the spoon!



1  400mL can coconut cream (I use this one and I really like it!) stored in the fridge overnight

2 tbsp almond butter

1 tbsp maple syrup

pinch of sea salt


After letting your coconut cream sit overnight in the fridge the solids and liquids should have separated. Scoop the solid cream into a bowl. Add the rest of the ingredients and beat until well incorporated using a hand mixer.  Store in the fridge until it is ready to be used!


-if you are using this to ice a whole cake I might triple(or more?) the recipe.

-the type of coconut milk or cream you use makes a difference! I have used some that don’t make a whip at all so try to get the same brand!

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