Did you see my recipe for Coconut Milk, have you tried it yet? Ready for the next step? Use the coconut cream that rises to the top to make your very own coconut whipped cream. An absolutely scrumptious topping to berries, pies, waffles, or whatever else your beautiful heart desires.
- After making homemade coconut milk, let is sit in the fridge until the cream solidifies on the top.
- About 10 minutes before you’re ready to start whipping up your coconut cream throw a bowl in the freezer. Or if you are impatient like me just use a room temperature bowl, your whipped cream will still taste delicious.
- Scoop out all the cream chunks into your chilled bowl.
- Using a hand mixer beat until it starts to firm up, when it makes peaks it’s ready for the maple syrup and vanilla. There’s no science to this. A small splash of vanilla and just add as much maple syrup/sugar as you want. I usually add about a tablespoon but it’s up to you how sweet you like it and you’re done. Enjoy.