Sometimes you just need a dollop of whipped cream to get through the day. Here's how!
1. Grab a can of full-fat can coconut milk (without guar gum listed as an ingredient)
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. This helps keep everything cold and will be especially helpful for those of you in very warm climates.You can also put the beaters in the freezer too, but it’s not necessary.
3. Remove the chilled can from fridge and FLIP it upside down.
4. Open the can. See the liquid at the top? You won’t be whipping this part.
5. 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.
Don’t throw it away – I like to use it in smoothies along with mango, kale, banana, and chia for a fun tropical smoothie.
6. Scoop the coconut cream into your chilled bowl. (I don’t recommend using a shallow bowl like this one – I only used it for photo purposes so you could see it better!)
7. 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.
8. Add in a touch of sweetener and vanilla extract and whip it again.
You can use regular cane sugar, confectioner’s sugar, or even a touch of maple syrup. I find 2-3 teaspoons usually does the trick for my taste buds. I also like to add about 1/4-1/2 tsp pure vanilla extract or a vanilla bean. The vanilla really takes it over the edge – I don’t suggest skipping it!
Have leftovers? You can easily store it in the fridge for at least 1.5 weeks (probably longer) in a sealed container. It will firm up a bit more in the fridge. Simply scoop it into a bowl and re-whip it when you need it.