Coconut whipped cream

Coconut whipped cream

I saw a wonderful post about how you can use coconut milk to make whipped coconut cream. I thought I would try this. The trick is that you have to whip the thick solid part of the milk from the can. To make this happen, you need to refrigerate the can of coconut milk for about a week. I only did for a few hours, so I only got a few spoonfuls worth of whipped goodness. It was delicious! But... I needed more for the dinner I was going for. So, since I am not a vegan, I decide to add some real whipped cream, made with heavy whipping cream. When all mixed together I had a delicious, light coconut tasting, fluffy delight! Adding the whipping cream made the coconut flavor less intense and I thought it was perfect. Of course, if you are vegan... then try it with just the coconut milk. Like I said, I would recommend leaving it in the fridge for a few days to a week and buying two cans. Good luck!!

Ingredients

Coconut Milk - Full Fat (only use the thick solid part, remove liquid)

Heavy Whipping Cream
Powdered sugar (for sweetness and thickening, you can omit this)
Other optional add-ins: vanilla extract, cinnamon

Mix together and whip!

Shown here with my delicious flourless chocolate cake