Coconut Creamy Whip








½ cup raw cashews


1/3 cup cold water


¼ cup boiling water


2 Tablespoons Agar-agar flakes


½ cup light agave or brown rice syrup


2 Tablespoons lecithin granules


1 teaspoon lemon zest


¼ teaspoon salt


2 teaspoon vanilla extract


1½ cups unsweetened coconut milk or cream


½ teaspoon coconut extract (optional)






Soak cashews in 1/3 cup cold water for 6-8 hours


Dissolve flakes in boiling water and place in blender.


Drain cashews and add them in blender.


Blend until smooth.


Add remaining ingredients and blend together.


Pour into a shallow dish to set in frig or freezer.


When firm, whisk in a mixing bowl until creamy.

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