Coconut Whipped Cream
10 servings, about 2 tablespoons per serving
- Some planning ahead is necessary for this whipped cream. Full-fat, not lite, coconut milk must be used. Refrigerating the can of coconut milk overnight or even 24 hours is necessary to separate the solid coconut cream from the liquid. Do not freeze the can. Keep in mind that different manufacturers of coconut milk will perform differently. Yield of coconut cream from the can may vary from the same manufacturer or different manufacturers, so the amount of whipped cream (and texture) may vary. You may want to start with a little less granulated sugar and vanilla extract and adjust from there!
- 1 can (14 ounces) full-fat coconut milk (not lite), refrigerated overnight
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
Freeze medium size mixer bowl and beaters in freezer for 10 minutes. Remove can of chilled coconut milk from the refrigerator without shaking or tipping. Carefully spoon out the solid, thick, waxy layer that has formed into the chilled mixer bowl. Do not put the remaining coconut liquid that is in the can. This liquid can be saved for future use, such as smoothies.
Beat coconut cream with an electric mixer on medium-high speed for 2 to 4 minutes or until cream is light and fluffy. Add sugar and vanilla extract; continue beating an additional minute or two.
Serve immediately or transfer to airtight container until ready to serve. If cream becomes too firm from refrigeration, it can be re-whipped to desired consistency. Makes about 1 to 1 1/4 cups.