1Tbsp.sweetener of choice (maple syrup, cane sugar, etc.)
1/2tsp.pure vanilla extract
Chill your coconut milk (or coconut cream) overnight or for at least 12 hours in the fridge, ideally for 24 hours. This will encourage the separation of the coconut cream and coconut water, Be sure not to shake the can.
About 1 hour before making the coconut whip, chill a mixing bowl in the freezer. Then open the chilled can of coconut milk (or coconut cream) and scoop out the cream that is on top. Reserve the liquid for other recipes. .
Using an electric hand mixer or a stand mixer with the whisk attachment, beat the cream until fluffy and smooth. Add in sweetener to taste and vanilla.
Use immediately or place it in the fridge – it will harden and set in the fridge the longer it’s chilled. After chilling in the fridge, allow it to sit at room temperature until it softens slightly and then you can re-whip it as needed. The whipped cream will keep in the fridge for up to 1 – 2 weeks.
* You can find out which brands I recommend in the “Brands of Coconut Milk & Coconut Cream” section of this post.