Whipped Coconut Cream

This tastes as good as any dairy product. If you don't eat dairy, this is a delicious addition to any

desert, especially during the holidays.

Ingredients

  • 1 can, full-fat coconut milk (without guar gum or sweeteners - I've used Native Forest Simple Organic.) Refrigerate overnight, at least 10 hours.

  • 1½ tsp pure vanilla extract

Directions

  1. Remove the top layer of coconut cream from the can and place in mixer bowl. This is the part you'll be whipping. (Remaining liquid can be used for smoothies!)

  2. Start whipping at a low speed, gradually increase the speed. (If you start at too a high speed, the cream will be gritty.) The cream will start off very crumbly and grainy, but that will smooth out as you whip the cream. It may take 10+ minutes for the cream to become smooth and fluffy.