This is really super easy, however it does require some forethought as the cans of coconut milk must be chilled in the refrigerator for at least 5 hours, or overnight. The mixing bowl and beaters must also be chilled briefly in the freezer to achieve success. Don't underestimate this last step as it is essential to getting this recipe right. In fact, after numerous attempts(and fails), it was this last step that was the key for me. Just as it is with traditional whipped cream, so too with this. I now get requests for this, yes, just a big ol' bowl of this from my 12 year old friend Lucy.
Place 2 cans of coconut milk in the fridge for at least 5 hours or overnight. About 20 minutes before you decide to make it place mixing bowl and beaters in the freezer. Open the cans of coconut milk and carefully scoop out the solid coconut cream that has separated from the water in the can. Save the Coconut water for smoothies.
Place the coconut cream in your mixing bowl. Whip on medium high for about 30 seconds, then on high for about another 30 seconds or until stiff peaks form. Drizzle in some honey(warm it gently in a pan if it has hardened) or liquid stevia. And voilá, you have whipped topping. Store extra topping in a sealed glass container in the refrigerator for up to 4 days.
Ingredients
Directions
Place 2 cans of coconut milk in the fridge for at least 5 hours or overnight. About 20 minutes before you decide to make it place mixing bowl and beaters in the freezer. Open the cans of coconut milk and carefully scoop out the solid coconut cream that has separated from the water in the can. Save the Coconut water for smoothies.
Place the coconut cream in your mixing bowl. Whip on medium high for about 30 seconds, then on high for about another 30 seconds or until stiff peaks form. Drizzle in some honey(warm it gently in a pan if it has hardened) or liquid stevia. And voilá, you have whipped topping. Store extra topping in a sealed glass container in the refrigerator for up to 4 days.