Coconut Whipped Cream

To make coconut whipped cream, you just need a can of coconut and a little planning. The can of coconut milk needs to be chilled for at least 8 hours before making the whipped cream. This helps the dense coconut cream to separate from the thin coconut water and solidify.

You only need the coconut cream to make whipped cream. The coconut water left in the can is great for smoothies or even to use as the liquid in bread recipes. You can poach veggies in it too!

Coconut Whipped Cream Recipe

Once whipped, the coconut cream keeps well in the fridge for up to 2 days.
If you don't have a stand mixer, you can use a hand mixer, but it will likely take longer for the coconut to whip.

Prep time: 20 minutes
Yield: Several cups of whipped cream

Ingredients:

• 1 to 2 (15-ounce) cans full-fat coconut milk
• 1 teaspoon vanilla extract (optional)
• Maple syrup or powdered sugar, to taste (optional)

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