Go Back
Vanilla Bean Collagen Whip

Vanilla Bean Collagen Whip

Indulge in a moment of pure, mindful bliss with this Vanilla Bean Collagen Whip. This recipe transforms simple, high-quality ingredients into a fluffy, cloud-like treat that nourishes your body from the inside out.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings servings
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 1 cup Full-Fat Coconut Cream
  • 2 scoops Unflavored Collagen Peptides
  • 1 Whole Vanilla Bea
  • 1 tablespoon Raw Honey or Maple Syrup
  • A Pinch of Sea Salt

Method
 

  1. Retrieve your chilled can of coconut cream from the refrigerator. Carefully scoop out only the thick, hardened white cream from the top and place it into your pre-chilled mixing bowl.
  2. Lay the vanilla bean flat on a cutting board. Use your paring knife to slice it lengthwise. Open the pod and use the back of the knife to scrape the seeds. Add these seeds directly to the cream in the bowl.
  3. Begin whisking the cream on medium speed. Once it starts to thicken and look smooth, slowly pour in your natural sweetener and the pinch of sea salt. Continue whisking until the mixture forms soft peaks.
  4. Gradually sprinkle the collagen peptides into the bowl while the mixer is on low. Adding the powder slowly prevents clumping and maintains the airy structure of your Vanilla Bean Collagen Whip.
  5. Increase the mixer speed to high for the final thirty seconds. Stop immediately once the texture looks firm but fluffy.
  6. Use the spatula to transfer the finished Vanilla Bean Collagen Whip into a glass serving bowl or an airtight container. Serve immediately for the best texture.

Notes

Ensure coconut cream is chilled overnight for best results. Store in an airtight container for up to three days.