1 to 2 cups cashews (soaked)
2 young coconuts (only the meat)
2 tablespoons agave
1/2 vanilla bean
1. Blend the soaked cashews.
2. Add the meat of the young coconuts and blend. Add some agave nectar, so that it gets sweeter but does not change color.
3. Add vanilla from about 1/2 vanilla bean. In order to get a firm consistency, add some (about 2 tablespoons) melted coconut oil.
4. Put in fridge for at least one hour. If it stays too liquid, you can add more coconut oil and put it into the fridge for a few more hours.
Helen1001's ThoughtsBy Helen1001
I never liked whipped cream, but I love this one!
I thank my friend Inger for this recipe.
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