Whipped Coconut Cream by
Tags: Vegan, CoconutMilk
1 can full fat coconut milk
full fat coconut milk
Place can of coconut milk in the fridge overnight.
Open the can without shaking it or turning upside down.
Carefully spoon out the top layer of opaque white stuff that has gathered at the top of the can. Spoon into a mixing bowl. You will be left with about 1/2 cup of white syrup-y looking translucent liquid. Leave this in the can. Note: I use this leftover liquid in numerous coconut-y recipes. Plus, it makes a great coconut syrup - almost like a hydrated extract of coconut flavor.
Add 2-3 Tbsp of powdered confectioners sugar to the white stuff. Optional: add cinnamon, vanilla bean - any small amount of flavor you'd like.
Grab a hand beater (simple mixers work just as well as expensive ones) Whip the coconut milk froth until creamy. Start on low and move to a higher speed, move the beater in an up and down motion to infuse the mixture with as much air as possible.