This is a terrific alternative to dairy whipped cream as a garnish for fruit or desserts. A touch of sugar gives it a nice sweetness, but you can omit that if you like; leave out the vanilla as well, and you’ll have a wonderful savory garnish for chilled soups.
1 (15-) can full-fat coconut milk, unshaken
1 tablespoon confectioner’s sugar
1 teaspoon vanilla extract
Place the can of coconut milk in the refrigerator until chilled, at least 4 hours. Open the can and spoon the thick layer of coconut cream off with a spoon, leaving the watery liquid behind (you can save it for use in smoothies, soups or almost anywhere you’d use reduced-fat coconut milk).
Place the coconut cream in the bowl of an electric mixer and beat until light and airy, about 3 minutes. Beat in sugar and vanilla. Serve immediately, or refrigerate up to 3 days.
Check out the Recipe: http://www.wholefoodsmarket.com/recipe/whipped-coconut-cream
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How to Make Whipped Coconut Cream l Whole Foods Market