Peppermint Whipped Cream

1. 1

   Place the coconut cream or canned coconut milk in the coldest part of the refrigerator for 24 hours. Do not open or shake the can. Don't touch it!

2. 2

   The next day, carefully spoon out the coconut cream and place in a large bowl. Beat on high speed until light and fluffy, about 5 minutes. You may have to scrape down the sides of the bowl a few times. Note: Do not use the liquid coconut milk, you just want the solids from the can. You should have about a 1/4 cup of liquid coconut milk left over. Discard it or use for another purpose.) Beat in vanilla extract, peppermint extract and sugar, about 2 more minutes. Taste to see if you need more sugar.

3. 3

   Store in an airtight container in the refrigerator. If it hardens up a bit, you can re-whip it. It should last at least a week or more.

4. 4

   Serve on top of ice cream, smoothies, coffee, cupcakes, muffins and more.

* Per serving · 4 servings · Values may vary.

No additional tips available.