Recipes for whipped coconut cream can be found all over the internet…I added this one for ease of use 🙂
Whipped Coconut Cream
1 14-ounce can coconut cream or full fat coconut milk*
1/4 – 3/4 cup powdered sugar
1/2 tsp vanilla extract
A few drops lemon, lime, or orange flavoring + matching zest
1/2 cup pumpkin puree (delicious as a pumpkin pie topping)
Chill the coconut cream or coconut milk overnight. Take care not to shake or tip the can—we want fat and liquid separation to occur.
Chill a large mixing bowl 10 minutes before whipping. Remove the coconut cream or milk from the refrigerator (don’t tip of shake!) and open the can. Scrape out the thickened cream at the top and leave the liquid behind.
Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla and powdered sugar and mix until creamy and smooth – about 1 minute. Taste and adjust sweetness as needed.
Use immediately or refrigerate – it will harden and set the longer it’s chilled. Will keep for up to 1 – 2 weeks.
*Using coconut cream yields more coconut whipped cream than using full fat coconut milk, because it contains more cream and less liquid.
*Depending on the brand / particular can you’re using, it may be firm enough to whip without chilling, but this is hard to detect, which is why I like buying a few cans of one brand and getting a feel for the consistency/texture. For instance, Trader Joe’s coconut cream generally does not need to be refrigerated because it’s already quite firm and refrigerating makes the coconut cream rock hard. Thai Kitchen full fat coconut milk, on the other hand, does generally need to be refrigerated because the cream is quite soft at room temperature.