How to Make Coconut Whipped Cream

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Ingredients

• 2 cans full-fat coconut milk
• 1 teaspoon vanilla extract, optional

Instructions

1. Place 2 cans of coconut milk upside down in the refrigerator overnight.
2. The next day, open the cans and carefully scoop out the solidified coconut cream at the top of the can, leaving the liquid behind.
3. Place the cream in the bowl of a stand mixer fitted with a whisk attachment (or in a medium bowl with a handheld electric mixer).
4. Whip on high for 3 minutes, or until fluffy and smooth. If using, add in the vanilla extract and whip for a few seconds to combine.
5. Serve immediately or store in the refrigerator for up to 2 days.

Recipe Notes

• Not all coconut milk will solidify in the refrigerator. Check the label and be sure to use coconut milk that has at least 17-19% fat. Here are some US brands that will work well: Savoy Coconut Cream, Nature's Charm Coco Whipping Cream, 365 Whole Foods Organic Coconut Milk, Native Forest Organic Coconut Milk Classic, Native Forest Organic Coconut Milk Simple (Guar Free), and Field Day Classic Unsweetened Coconut Milk.
• For best results, chill your bowl and whisk or beaters in the freezer before using.
• Use the leftover liquid in the can for smoothies or to flavor a sauce.
• Coconut has a natural, subtle sweetness that I think is just right, but if you'd prefer a sweeter whipped cream, you can add 2 tablespoons of powdered sugar before whipping. Note that powdered sugar is the best sweetener to use in this recipe.
• Use this to top my Perfect Pavlova for a delicious dessert that is both gluten and dairy-free!
• You can also make this using unsweetened coconut cream. Use the same method as written above.