Coconut Whipped Cream

By grammadot

Ingredients

• Firmer Whipped Cream:
• 2 cans (15.33 ounces each) coconut milk, refrigerated
• 2 Tablespoons Grade A maple syrup or honey
• 1 Teaspoon vanilla extract
• Softer Whipped Cream:
• 1 can of coconut milk, refrigerated (it has to be Thai Kitchen or Native Forest with an added thickener)
• 2 Tablespoons Grade A maple syrup or honey
• 1 Teaspoon vanilla extract

Details

Servings 2
Preparation time 15mins
Cooking time 15mins
Adapted from gi365.co

Preparation

Step 1

Instructions
For the firmer whipped cream: scoop off the solid coconut cream from off the top, leaving the liquid behind for another use. Place the coconut cream, maple syrup or honey, and the vanilla in a mixer and beat on high for 10 minutes until the whipped cream is fluffy.
For the softer whipped cream: pour the entire can of coconut milk into a mixer bowl and add the maple syrup or honey and the vanilla. Beat the mixture on high for 15 minutes until the cream is light, fluffy, and holds a very soft peak.
Serve both types of whipped cream as soon as possible for best results. The softer whipped cream will usually hold in the refrigerator up to 2 days without separating. The firmer version usually starts to separate in a day.

Instructions