Coconut Whipped “Cream” #1


1 cup full fat coconut milk, from two 13.5 oz cans
1/4 cup powdered sugar or to taste
1/4 cup rice milk powder (preferably organic)
1 tsp vanilla extract or to taste


Open the cans of coconut milk, and cover with plastic wrap, or just leave the lid on loosely.

Spoon the thick portion from the top of the coconut milk until you have one cup, reserving the lighter portion left in the bottom of the cans for other uses.

Chill in the fridge for about 4 hours: the cans of coconut milk, a metal mixing bowl, and the beaters from a hand mixer.

Beat the thick coconut cream in the chilled bowl with a hand mixer until thick and fluffy.

Gradually beat in the powdered sugar and rice milk powder 1 or 2 Tbsp at a time, testing for flavor and consistency.

For flavored whipped cream, add some cinnamon, instant coffee, or cocoa powder (you may want to increase the sugar a bit); or replace the vanilla with almond or coconut extract or a liqueur.

Using a rubber spatula, transfer the coconut cream from the blender to a covered storage container, and refrigerate until needed.