| Directions: | Instructions for Topping
1.Whip cold egg whites with electric mixer in cold (preferably metal bowl) until they form soft peaks
2.Open the can of coconut milk and skim the coconut cream off the top (about 2-3oz from a 13oz can) of the separated coconut milk
3.Use a whisk or fork to loosen the coconut cream from a solid
4.Slowly fold in the coconut cream to the egg whites, return to refrigerator (will keep in airtight container for a day or two)
Instructions for Smoothie
1.Put ice in blender
2.Add half the coconut water from the canned coconut milk (or 5oz of milk alternative) and all other ingredients and blend until smooth
3.Add a dollop of the whipped coconut topping, dust with a pinch of cocoa powder
4.Enjoy!
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