Whipped Coconut Cream – GFCFSF

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Whipped Coconut Cream - GFCFSF

One 15-ounce can full-fat coconut milk
1 tablespoon sugar
1 teaspoon vanilla

Put the can of coconut milk in the refrigerator and leave it 6 hours or overnight. Scoop out the top thick layer of coconut cream that has solidified on top. Discard the liquid or save it for another use. Place the thick cream in a mixer bowl. Whip on HIGH speed until fluffy. Add in vanilla and sugar and whip until desired consistency. Unlike dairy, coconut cream won't break.