Coconut Whipped Cream Recipe

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

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.

INGREDIENTS

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

Special equipment:

• Stand mixer

METHODHIDE PHOTOS
1 Refrigerate the coconut milk overnight: Chilling helps the coconut milk separate into layers of cream and water. The coconut cream will float to the top and harden.

2 Open the cans of chilled coconut milk and scoop out the coconut cream. Do not scoop any of the liquidy coconut water. (The coconut water can be saved for another purpose.)



3 Begin whipping the coconut cream: Place the coconut cream in the bowl of a stand mixer fitted with the whisk attachment. Beat on low for 5 to 10 minutes or until the big chunks of coconut cream start to break down into small pieces.

4 Increase speed to medium and continue whipping. Scrape down the sides of the bowl from time to time. If liquid starts to separate from the coconut cream, drain it off. The coconut cream may look curdled and ugly in the initial stages, but just keep whipping – it will eventually become smooth and creamy.



5 Once the coconut cream starts to look smooth and uniform , increase the speed to medium high and beat until soft peaks form. Add vanilla extract and sweetener, if using, and beat until just combined.



6 Store the coconut whipped cream for up to 2 days in the fridge. Remove from fridge at least 30 minutes before serving.