How to Make Coconut Whipped Cream
scant cup of coconut whipped cream
full-fat canned coconut milk*
pure maple syrup
pure vanilla extract
pinch sea salt
Place a full-fat can of coconut milk in your refrigerator for at least 24 hours.
Open the can and scoop out the thick cream at the top, saving the coconut water for other uses.
Add the coconut cream to a mixer (or a bowl if using a hand mixer), along with the rest of the ingredients.
Beat on low speed using a whisk attachment for 10 to 20 seconds, then slowly bump up the speed to high. Continue whipping the coconut cream until fluffy and stiff ridges form.
Serve on your favorite dessert.
*Use 1 (14-ounce) can coconut cream instead of coconut milk if available.