One 14 oz. can of organic coconut milk (do not use fat-free or low fat)
Choice of sweetener to taste (raw sugar, honey, maple syrup, stevia)
Possible flavor add-ins (I.e. cinnamon, cardamom, vanilla extract, cocoa, hazelnut extract)
Place can of organic coconut milk in the refrigerator overnight.
Chill a deep mixing bowl in freezer 5 minutes before preparing whipped cream.
Remove coconut milk from refrigerator and open can. Scoop out the milk that has formed solid and put into the bowl from the freezer, leaving the opaque, water liquid, which can be used for smoothies. Hint: You can flip the can over and open from the bottom then the liquid can be poured off top easier.
Beat with hand mixer for several minutes (long if you are using honey as honey will make the cream brown but if you whip for 10 minutes it will whiten up again. Add in your choice of flavor(s) and sweetener. Or you may not desire any sweetener as it has a wonderful creamy coconut flavor with simply adding in a teaspoon of vanilla.
How to use:
You can use this whipped cream just as coffee creamer and just as you would use regular dairy whipped cream, on top of desserts, pie, fruit crisp or as a frostings. It’s wonderful over a simple bowl of fruit or pancakes. Have fun making different flavors and fooling your friends and family!
You can easily store it in the fridge for up to 1.5 weeks in a sealed container. It will firm up a bit more in the fridge. Simply scoop it into a bowl and re-whip it when you need it.