Guys, a beautiful fluffy coconut whipped cream is in your future, but first plan ahead and put some cans of full fat coconut milk or coconut cream in the fridge. Do it now and reaps the benefits of having a refrigerator full of cans of coconut milk – such as making this Coconut Whipped Cream whenever you like.
Coconut Whipped Cream
1 can of coconut full fat milk or coconut cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
You MUST refrigerate your coconut milk/cream at least overnight, a full 24 hours is better. Do not shake your can before placing in the fridge. The point of this is is to get the cream part of the coconut to separate from the liquid. Do not try to expedite this process by placing in the freezer.
After your can of coconut milk/cream has been refrigerated, scoop the top cream out of the can and into a medium sized mixing bowl. Try not to knock your cream into the liquid part in the bottom of the can. A spoon generally works best for this process. You can save the remaining coconut liquid for smoothies, overnight oats etc.
Add the powdered sugar and vanilla extract to the mixing bowl. Using an electric hand mixer or a strong arm and a whisk, beat on a high speed for 1-2 minutes, or until everything is combined and you’re left with a soft, creamy consistency. And that’s it. So simple!
You can use right away or refrigerate in an air tight container for up to 4 days. You may need to whisk the whipped cream after sitting in the refrigerator, as it will harden slightly.
I’ve had success using both full fat coconut milk and coconut cream. Coconut cream is a little bit more expensive, but it’s a safer bet that your can won’t be a dud and have no cream on top. The two brands I find to be the most successful (aka, have a creamy top) are Thai Kitchen and Trader Joe’s brand.
If you prefer a very sweet and thicker whipped cream, up the powdered sugar to 3/4 cups.