Coconut Whipped Cream
- 1 can full fat coconut milk OR 1 can coconut cream (Trader Joe's)
- 2-3 teaspoons maple syrup
- 1 teaspoon vanilla extract
1 Grab a can of full-fat can coconut milk (without guar gum listed as an ingredient) – guar gum causes the cream and water to blend and we really want the two to stay separated. Also, do not use light coconut milk. You need the fat content in the cream so you have something solid to whip.
2 Place can in the fridge overnight. This is another crucial step. You need to chill the coconut cream until it’s very firm. Just before you make your whipped cream, place a mixing bowl in the freezer for 5 minutes or so.
3 Remove the chilled can from fridge and FLIP it upside down. The liquid coconut milk (the part that doesn’t harden) will now be at the top of the can!
4 Open the can and pour the coconut liquid into another bowl. You should have just under 1 cup of liquid, but this yield will vary a bit by brand and even by can. I like to use it in smoothies, baking and cooking.
5 Scoop the coconut cream into your chilled bowl.
6 Whip the cream. Grab a hand mixer (alternatively, you can do this in a stand mixer – just chill the bowl first) and whip the cream until fluffy.
7 Add in a touch of sweetener and vanilla extract and whip it again.