Coconut Whipped Cream

Step 1

If using tinned coconut milk then refrigerating overnight is crucial (or even two days in advance) in the fridge.If you're using homemade coconut cream, then this will also need to be chilled in the fridge - though only for a few hours. I like to chill it in the same mixing bowl I'll be whipping it in.

Step 2

Step 1: Remove the cans from the fridge and flip the can upside down* then open (this should now have the coconut liquid at the top, to easily drain). Pour out the liquid and what you have remaining is a thick coconut cream, which is what's needed.

Step 3

Step 2: Using an electric hand mixer, whip the coconut cream until light and fluffy.The cream can look quite grainy and lumpy to begin with but will eventually smooth out and become light and fluffy. Add some of the remaining liquid from the can if the cream is too thick and won't whip nicely- but be careful not to add too much.

Step 4

I add the vanilla and sweetener only when the cream is very almost at the correct consistency (when hard peak form).Your coconut whipped cream is now ready. Use immediately or place back in the fridge until it's ready to use.

Step 5

You can store this coconut whipped cream in the fridge for between 1-2 weeks. It will thicken up slightly when chilled and soften when left at room temperature for too long.You may need to re-whip it when removing it from the fridge, to get the same fluffy texture.If you want to freeze the cream then place it in a freezer-safe container/bag for up to a month.