How To Make Coconut Cream - The Spunky Coconut

By Kathy C.

“Coconut cream” or “whipped coconut cream” is the thick cream at the top of a can of separated canned full-fat coconut milk. It’s awesome stuff. You can use it any way you would use dairy whipped cream: On top of ice cream, on top of pie,in parfaits, all by itself… You get the idea.
(Recipe also in The Paleo Chocolate Lovers' Cookbook)

Ingredients

• add for whipped cream:
• 1 (13.5-Ounce) Can Natural Value Organic Coconut Milk (gum-free, BPA-Free)
• 1 1/2 tsp honey
• 1/2 tsp vanilla extract
• several drops liquid vanilla stevia to taste (optional)

Preparation

Step 1

**Chill the can of coconut milk in the refrigerator overnight.(Note: All of my Natural Value cans have arrived partially separated, so I did not need to chill them first)
1) Place a thin cloth napkin over a large mixing bowl and pour the contents of the can over the napkin.
2) Lift the napkin and squeeze some of the water out. Don’t go crazy squeezing or your coconut cream will be too dry. Just remove most of the water.
3) You will be left with almost one cup of cream (from one 13 oz can).
Can be used in recipes as coconut cream.

For Whipped Coconut Cream:
In a small mixing bowl, mix together the honey,vanilla & stevia(to taste). Add the strained cream and whip with an electric mixer, working up to high speed, for about 1 minute.