Whipped Coconut Cream

1. 1

   Using a spoon, carefully separate the thick, heavy cream from the top of the watery stuff below and put the thick cream in a medium sized ceramic bowl (big enough to use beaters in).

2. 2

   Cover with plastic wrap and refrigerate for at least 1/2 an hour, up to 2 hours.

3. 3

   Create the cold version of a double boiler (described above).

4. 4

   Add the agave nectar or maple syrup and extracts.

5. 5

   beat all ingredients together on a medium speed until peaks begin to form.

6. 6

   You may want to taste test as you are beating, and add more sweetener if it tastes really coconutty.

7. 7

   Refrigerate until ready to serve.

8. 8

   Serve the way you would whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.