Coconut Whipped Cream
Servings: 1 ½ cups
Ingredients
14 oz can coconut cream/full fat coconut milk, refrigerated overnight
¼-¾ cup powdered sugar
½ tsp vanilla extract
Directions
Chill a large mixing bowl for 10 minutes before whipping.
Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).
If your coconut milk didn’t harden, add a bit of tapioca flour – 1 to 4 tbsp during the whipping process.
Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla and powdered sugar (or stevia) and mix until creamy and smooth – about 1 minute.
Avoid overwhipping because it can cause separation. Taste and adjust sweetness as needed.
Use immediately or refrigerate – it will harden and set in the fridge the longer it’s chilled. Will keep for up to 1 – 2 weeks!