Coconut whipped cream
Open the can without shaking it or turning it upside down. Carefully spoon out the top layer of cream that has gathered at the top of the can. Spoon it into a mixing bowl. You will be left with ½ C of white coconut milk. Reserve this for other recipes or discard.
Blend the coconut cream with a hand mixer on high speed for 15 to 20 seconds, just until the mixture turns to liquid.
Sift in the icing sugar and mix until combined. Add the vanilla extract and blend on high speed for 1-2 minutes, until light and creamy.
Best served immediately, but can be stored in an airtight container for up to three days. It will harden in the fridge, so simply blend with a hand mixer on high speed until creamy again.
Recipe adapted from Oh Lady Cakes.
- 1 can full fat coconut milk, refrigerated for 24 hours
- 2 Tbsp icing sugar
- ½ tsp pure vanilla extract