1 can full-fat organic coconut milk, refrigerated overnight
1 tablespoon maple syrup OR honey
1 teaspoon vanilla extract
Optional Add-ins: raw cacao powder to make it chocolaty and/or vanilla bean paste
Open the can of refrigerated coconut milk, being careful to keep it level. There will be a firm waxy thick white layer of coconut cream on the top. Scoop out the coconut cream from the top into a large bowl or the bowl of a stand mixer. If it is hot in your kitchen, place your bowl in the freezer for 5 minutes or so. Stop scooping when you reach the water in the bottom of the can. Save this for smoothies or drink it as is. Don't add the water into the solid cream for whipping. Using a mixer or hand beater on high speed, whip the coconut cream for 3 to 5 minutes until it becomes fluffy and light, with soft peaks. Mix in your sweetener and vanilla, if using. Whipped coconut cream is best served immediately, but can be stored in an air tight container for up to a week. It will harden in the fridge. Simply mix until creamy again, and serve. Whipped Coconut Cream can also be dolloped into any hot beverage you would like to make a little creamier.