How-to: Whipped Coconut Cream from Coconut Milk

By Bailey1_

Ingredients

• 1 can full fat (not light) coconut milk
• 2 to 3 Tablespoons powdered sugar

Details

Servings 1
Adapted from kblog.lunchboxbunch.com

Preparation

Step 1

Step 1: Buy a can of full fat coconut milk.
Step 2: Place it in the fridge overnight.
Step 3: Open the can without shaking it or turning upside down.
Step 4: 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.
Step 5: 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.
Step 6: Grab a hand beater (simple mixers work just as well as expensive ones)
Step 7: 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.
Step 8: Serve! You can spoon on top of ice cream, for cream pies, into coffee latte mugs, or eat with a spoon - I guarantee you'll be licking those beaters. And the bowl.
Coconut cream is best eaten right after it is whipped as it will lose some fluffiness if you stick it in the fridge to chill. But it actually holds up better than I expected!