Whipped Coconut Cream

1. Place your unopened can of coconut cream (or full fat coconut milk) into the refrigerator and chill overnight. Do not shake or stir during this time. Chill the bowl of your stand mixer during this time as well.

2. Once can has been properly chilled, flip it over gently and open the bottom with a can opener. Carefully pour all of the liquid into another container and save for use in other recipes! This is straight coconut water and is delicious (and super good for you)! Use it in smoothies or drink as is. Yum!

3. Scoop out the thick coconut cream solids and add them into your chilled stand mixer bowl. Using your mixer fitted with whisk attachment beat your cream on high for about 1 minute.

4. Stop the mixer and scrape down sides and bottom of bowl. Add your powdered sugar and vanilla extract and beat on high again until light and fluffy, about 2-3 minutes more.

Serve immediately or store in an airtight container for up to 24 hours.

Notes:
– Makes about 2 cups.
– Because of the nature of coconut and depending on your brand of cream/milk, don’t be alarmed if there are tiny little pieces of coconut in your whipped cream.
– Also, this won’t beat to “stiff peaks”. It pretty much stays at the “medium soft peak” stage.