This fluffy deliciousness is the perfect treat for after dinner or a mid-afternoon snack. A serving of almond butter contains a generous amount of magnesium, making this heart-healthy snack a total win!
Serves 2 to 4
1 (15-ounce) can organic full-fat coconut milk, refrigerated for 24 hours
1/2 cup almond butter
3 tablespoons maple syrup
1/4 cup almond milk
Scoop out coconut cream from the can and discard water, or save for later to use in smoothies.
Place in a chilled bowl and whip the cream using a hand mixer.
In a small saucepan on medium heat, add almond butter, syrup, and milk; stir to combine and heat until warmed through. Remove from heat and pour into a separate bowl. Fold in coconut whip until well-combined. Place in the refrigerator and let firm up at least 1 hour before serving.
- Show your child how the coconut cream separates from the water in the can when it solidifies in the fridge.
- Let them help you fold together the almond butter and coconut cream.
- When ready to serve, let them top with some extra coconut whip, fresh berries, or a dark chocolate drizzle.