Vanilla cream

Almond milk (unsweetened), Coconut milk (unsweetened), Cocoa butter, Erythritol, Allulose, Coconut cream, Agar-agar, Xanthan gum, Vanilla

Blend with a blender: 5 min, Combine the dry ingredients: 5 min, Water bath: 5 min, To boil: 10 min, To simmer: 5 min, Blend with a blender: 5 min, Let it stand: 30 min, Chill in the refrigerator: 4 h, Blend with a blender: 5 min

Mix almond milk (525 g), coconut milk with a fat content of 14% (150 g), dry coconut milk (50 g), and vanilla extract (or flavoring).

Add erythritol (67 g), allulose (67 g), agar-agar (13 g), and xanthan gum (5 g) in a separate bowl. Mix well.

Melt refined cocoa butter (100 g) and set aside.

Blend the milk mixture with an immersion blender until smooth and place over medium heat.

When the dry milk is completely dissolved, add the dry mixture. Cook, stirring constantly, until thickened and boiling.

Remove from heat and stir in the melted cocoa butter. Mix until combined or blend again.

Cool to room temperature, cover with plastic wrap touching the surface, and refrigerate for at least 4 hours or overnight.

After stabilizing, blend the cream in a stand mixer until smooth.