Coconut Whipped Cream

Method

1. Chill the coconut milk can in the fridge overnight.
2. Refrigerate a large mixing bowl and the beaters at least 15 minutes before whipping.
3. Remove the can from the fridge without tipping or shaking it, and open it. There will be a firm and thick white layer of coconut cream on top. Scoop the coconut cream into your chilled mixing bowl.
4. Reserve the coconut water that has settled to the bottom of the can to make smoothies or oatmeal. You can also use it in baking and cooking.
5. Whip the cream until fluffy.
6. Add the vanilla extract, the powdered sugar, and the agave or maple syrup (or your favorite sweetener), and whip again for at least 1 or 2 minutes. This step is optional.
7. Serve it over some vegan hot chocolate or plenty of other dessert recipes.
8. Keep the leftovers in an airtight container in the fridge for 1-2 weeks. It will harden in the fridge. If the whipped cream becomes too firm, whip again before serving.