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Maple Syrup-Sweetened Coconut Whipped Cream
by Katie Mitton
October 08, 2014
1 can full-fat coconut milk
Place coconut milk, small bowl, and egg beaters in refrigerator for about 4 hours or overnight. Use the heavy cream portion of the milk (add the liquid portion to the hot chocolate mixture) and whip it with the maple syrup until it thickens. Place a dollop on top of hot chocolate and top with grated dark chocolate if desired. Enjoy!
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Katie Mitton
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