Coconut Whipped Cream
Updated: Mar 7, 2019
Aka the best topping to anything. Also extremely suitable to consume on it's own. You may need to double this recipe, dependent on how fast you breeze through it. I find that coconut sugar does not weigh the whip down like liquid sweeteners tend to. Turns out this recipe is well-nigh identical to that of Hawaii based @earthyandy, and so I would be remise not to give her serious props for a delicious concoction! Pro Tip: store in the freezer for a fluffy, light, frozen-cloud-like treat (absurdly good as a dollop in coffee or hot chocolate).
-14oz (1 can) unsweetened full fat coconut milk (opt for one without guar gum or carrageenan)
-2tbsp coconut sugar
1) Refrigerate coconut milk overnight, to separate the cream from the water
2) Put cream in metal mixing bowl (save the water in case you need to add a little to help the mixing)
3) Beat coconut cream with electronic mixers (you can also use a blender if you don't have mixers) until stiff peaks are formed.
4) Add sugar and vanilla. Beat 1 minute more.