This coconut whipped cream is deceptively simple and will change your life. Be sure that you use good old canned coconut milk, rather than the boxed coconut milk beverage, so the fat content is correct.
INGREDIENTS
1 (14-ounce) can coconut milk (not low-fat)
1/2 teaspoon vanilla extract
1/4 to 1/2 cup powdered sugar, sifted
Makes 2 cups
DIRECTIONS
Refrigerate the coconut milk for at least 3 hours, overnight if possible. Open the can and scoop out only the hard, white coconut cream, leaving the watery part in the can. Place the coconut cream in a large bowl. Add the vanilla and 1/4 cup powdered sugar. Using a stand mixer or electric hand mixer, whip the cream until fluffy. Add more powdered sugar, if necessary, to your desired sweetness.
Refrigerate for at least 2 hours before using. Store the coconut cream covered, in the fridge, for up to 4 days.