Did you know you can make whipped cream from canned coconut milk? Well, you can. But you must follow a few very particular instructions or it will not turn out. Like, when you buy your canned coconut milk, give it a little shake and if you can hear liquid sloshing around inside, that’s not the one for this recipe. Thai Kitchen brand will always work and their are some other brands that work great too. You must chill the can in the fridge overnight before opening it or it will not be thick enough. Once it has chilled over night and you’re ready to make your whipped cream, open the can, and drain the water into another container (you can save this and use it for smoothies!).
Next, scoop out your coconut milk into a medium bowl, add your sweetener and vanilla and stir to combine. No need to beat this with a hand mixer like normal whipped cream because coconut milk is different and it will be hard and thick just from being separated from it’s coconut water, and from being chilled.
This is great on top of pancakes or waffles, as a dip for strawberries, on cakes, everything really! My family loves it on top of pumpkin pancakes (pictured below).
Coconut Milk Whipped Cream
1 can coconut milk, chilled overnight in fridge, upside down
1 tsp pure maple syrup, or agave
1/4 tsp vanilla extract
Turn chilled can of coconut milk right side up and open lid. Drain coconut water into a pint jar (or you can toss it but I like to save it and put it in a smoothie). Scoop the white coconut cream into a bowl. Add sweetener and vanilla and stir to combine. Serve right away or store covered, in fridge.