Yield 3 1/3 cups
Step #1: Put the coconut milk can in the refrigerator for at least 24 hours to chill. If you enjoy this recipe, then it is a good idea to keep a few cans in the fridge at all times so you always have it available.
Step #2: Put a mixing bowl in the freezer to chill it for about 1 hour before making this recipe.
Step #3: Open the can and scoop out the solid white coconut cream, you can discarb the leftover water or use it for something else.
Step #4: Beat the cream with an electrical hand mixer until it is fully smooth. Add in vanilla and your preferred sweetener to your desired taste.
Step #5: Put the whipped cream in the refrigerator until you are ready to use it. It will firm when chilled but will soften at room temperature.
***The nutrition info for this recipe is based on the linked ingredients above**
**Nutritional info does not include optional ingredients.
Courses Dessert or side dish
Serving Size 1/4 cup
Amount Per Serving
% Daily Value
Total Fat 9 g
Total Carbohydrates 1 g
Sugars 1 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by DrJockers.com at https://drjockers.com/coconut-whipped-cream/