Coconut Whipped Cream
(makes 1 1/2-2 cups)
1 (14 ounce) can full-fat coconut milk, refrigerated for 24 hours
2-3 tablespoons powdered sugar, sifted (add more to taste)
½ -1 teaspoon vanilla extract
Place your coconut milk in the fridge overnight (*see tips below) Place your mixing bowl and beaters in the freezer for at least half an hour (or overnight)
Just prior to preparing, gently remove the chilled can from fridge. Don't shake it! Open the can carefully. Scoop out the hardened coconut cream** and add to your chilled mixer bowl. In the can you'll see the liquid coconut milk, the part that doesn’t harden. This can be set aside and used in smoothies, soups etc.
Using your whisk attachment, beat the coconut cream on medium speed for 2-4 minutes, or until the cream becomes light and fluffy and small peaks form.Scrape down the sides of your bowl as needed. Add in your sifted sugar (or other sweetener) and vanilla extract, and beat until incorporated...
Serve the coconut whipped cream immediately, or transfer to a sealed container and refrigerate until ready to use. If the whipped cream becomes too firm in the refrigerator, you can re-whip it ( or whisk) to reach the desired consistency. This will keep for up to 2 weeks!
*Using coconut cream yields more coconut whipped cream than using full fat coconut milk, because it contains more cream and less liquid.
** Alternatively you can actually flip the chilled can of coconut milk upside down and open from the bottom to pour the liquid off and reveal the cream underneath.
Sometimes the brand or a particular can you're using doesn't adequately separate, which is why I like buying a few cans of one brand and getting a feel for the consistency and texture.I also suggest when you chill your can, chill two!
Try a dollop of this delicious cream in your espresso, coffee, hot cocoa or french toast...