Whipped Coconut Cream
Author: 
Serves: makes about 1½ cups of whipped cream
 
Ingredients
  • 1 can coconut cream (not coconut milk)
  • ½ teaspoon pure vanilla extract
  • optional sweetener to taste: 15 drops of stevia or 2-3 Tablespoons powdered sugar
Instructions
  1. Chill the can of coconut cream in the refrigerator for at least 8 hours or overnight.
  2. Chill the mixing bowl and beaters or whisk attachment to your mixer for about 20 minutes or longer.
  3. Turn can upside down and open the bottom. If there is any thin liquid (it should only be about a tablespoon or so), pour that out and save it for a smoothie. Scoop out all the hardened cream (it should be waxy, almost like Crisco) and place in the chilled mixing bowl. Start beating on high speed and add vanilla and sweetener if desired. Beat until soft peaks form, about a minute and a half. Serve immediately.
  4. If you have leftovers, cover and refrigerate and rebeat to make fluffy again.
Notes
I used Trader Joe's Coconut Cream, but Native Forest is also good and the cans are BPA-free.
Recipe by Pamela Salzman at https://pamelasalzman.com/coconut-whipped-cream-recipe/