Coconut Milk Whipped Cream

This one’s easy and dairy-free!

1 can organic full fat* coconut milk
1 teaspoon vanilla extract
sweetener** (maple syrup, honey, stevia, or organic raw sugar) to taste

Put can of coconut milk in the refrigerator overnight. A few hours won’t do if you want really creamy whipped cream.
Open can and carefully scoop the hardened coconut cream into a bowl, taking care not to add the milk at the bottom. Keep the liquid for use in smoothies and other dishes!
Add vanilla extract
Using an electric mixer (hand won’t be as effective) whip the coconut cream until it’s frothy and has peaks. Add small amounts of sweetener as you go, testing until it tastes the way you like it.
Chill or, you know, eat it right there. It should keep for a day, so make it as close to serving it as possible.

*coconut cream needs to be full fat in order to emulsify. Make sure to choose brands with as few added ingredients as possible, and stay away from any brands that have stabilizers

**different sweeteners will give your whipped cream different flavors, so if you’re going to experiment with your favorite sweetener, go slowly and taste often.

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