arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

TURMERIC COCONUT WHIPPED CREAM

Written By Ashlae W. 17 Oct 2018
TURMERIC COCONUT WHIPPED CREAM

1 can (14 oz) coconut cream, refrigerated for 72 hours
1 tablespoon pure maple syrup
1 1/2 teaspoons SUPERGOOD turmeric oil

READ THIS POST BEFORE YOU BEGIN.

Open the refrigerated can of coconut cream and scoop the top layer of white, fatty goodness into a decent sized bowl (discard the coconut water or save it for smoothies). Add the maple syrup and turmeric oil; whisk to combine (if your coconut milk was chilled properly, you shouldn't have to whisk too much or use a hand mixer). Store in an airtight container for up to one week.

Yield: 6 servings / Doses: 6 at 20MG per serving