Coconut Cream (Non-Dairy Whipped Cream Substitute

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   This requires some planning ahead.

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   Start by placing an unopened can of coconut milk in the fridge at least 3 days prior to when you want to use the whipped cream- it needs the time for the water and fat to separate.

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   Also, the key is to use only the thickest, fattiest part of the coconut milk.

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   When you are ready to make the cream:

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   1.

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   Open the bottom of the can and skim off the fat from the water.

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   Use the fat for the cream.

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   Use the water for something else.

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   2.

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    In the same bowl with the coconut milk fat, add the vanilla and sweetener.

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    3.

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    Beat on high with a mixer until the desired consistency.

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    It does take much longer to thicken the coconut milk, but it will eventually thicken.

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    Store the whipped coconut cream in the fridge to keep it thick.

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    (At this point I am not sure how long it will remain thick, but I think for longer than real whipped cream.)

* Per serving · 4 servings · Values may vary.

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