Whipped Coconut Cream
From oh she glows
1 can full fat coconut milk
2 tsp powdered sugar (optional)
1/2 tsp vanilla
Refrigerate the can of coconut milk (upside down) overnight.
Chill the bowl you will use to whip the coconut cream for 5-10 minutes.
Open the can (still upside down) and pour out the liquid from the top. (Don't throw away the liquid! Add it to smoothies or use it in coconut rice).
Dump the hardened coconut milk into a chilled bowl and whip using a hand mixer or stand mixer until it is fluffy.
Add the sugar and vanilla and give it a quick mix.
Serve over pancakes, waffles, pie, etc. It stores well in the refrigerator for a week or so, just give it a quick mix to whip it up again when you are ready to use it.
Printed from spicegirlindy.blogspot.com