Ingredients
14ozunsweetened coconut milk,(1 can)
2tbspwhite sugar,or to taste
1tsppure vanilla extract
Preparation
Refrigerate the can of coconut milk for 8 hours or overnight.
Place the metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
Open the can of coconut milk, taking care not to shake it. Scoop the coconut cream solids into a cold mixing bowl. Reserve the remaining liquid for another use.
Beat the coconut cream using an electric mixer with chilled beaters on medium speed, then turn to high speed.
Beat for 7 to 8 minutes until stiff peaks form. Add the sugar and vanilla extract to coconut cream, then beat for 1 minute more. Taste and add more sugar if desired.
Serve over pies and cakes, and enjoy!
