Coconut Whipped Cream

By now you know that I'm OBSESSED with all things coconut. My husband calls me "The Coconut Woman" because I just can't get enough of this stuff. I eat it, drink it, lather it on my body, give it to my pugs, and wear coconut bras around the house (ok, not always!). 

So you can imagine how much I ADORE coconut whipped cream! This stuff is AMAZING! 

I love to put it on Coconut Flour Crepes, dollop it on fruit, eat it out of the bowl, you know... ;) 

Tips:

• You MUST use full fat coconut milk! Don't even try using a light version unless you want a watery mess.
• Your can MUST be super cold (kept in the refrigerator for at least 8 hours). I always keep a few cans of coconut milk in the fridge so I can whip up a batch without waiting a day! 

Total Time: 10 min

Prep: 10 min

Yield: 2 servings
Level: Easy

10 min 10 Min 2 servings

Coconut Milk Whipped Cream

Ingredients:

• 1 can organic full fat coconut milk, chilled for at least 8 hours
• 1 tablespoon coconut sugar
• 1 teaspoon vanilla extract

Directions:

1. Place the can of coconut milk in the refrigerator for 8 hours or overnight.
2. Flip the can upside down and open the bottom.
3. Pour the liquid into a bowl.
4. Scoop the hardened coconut milk into a chilled mixing bowl.
5. Whip for 1 minute (using a stand or handheld mixer).
6. Add the coconut sugar and vanilla extract.
7. Whip again until fluffy (about another minute).
8. Use immediately or refrigerate.
9. Enjoy!

Full fat goodness- chilled for at least 8 hours

the enhancers: coconut sugar and vanilla 

pour out the remaining liquid- save for smoothies 

scoop out the hardened coconut milk

place in bowl and whip

add sugar & vanilla, whip again...Enjoy!