Coconut Whipped Cream

By á-4202

Ingredients

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

Details

Preparation time 15mins
Cooking time 15mins

Preparation

Step 1

1) For the firmer whipped cream: scoop off the solid coconut cream from the top, leaving the liquid behind for another use. Place the coconut cream, sweetener and the vanilla in a mixer and beat on high for 10 mins until the whipped cream is fluffy.

2) For the softer whipped cream: pour the entire can of coconut milk and add the sweetener and the vanilla. Beat the mixture on high for 15 mins until the cream is light, fluffy and holds a very soft peak.

3) 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.