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1.
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Place your unopened can of coconut cream (or full fat coconut milk) into the refrigerator and chill overnight.
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Do not shake or stir during this time.
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Chill the bowl of your stand mixer during this time as well.
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2.
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Once can has been properly chilled, flip it over gently and open the bottom with a can opener.
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Carefully pour all of the liquid into another container and save for use in other recipes!
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This is straight coconut water and is delicious (and super good for you)!
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Use it in smoothies or drink as is.
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Yum!
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3.
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Scoop out the thick coconut cream solids and add them into your chilled stand mixer bowl.
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Using your mixer fitted with whisk attachment beat your cream on high for about 1 minute.
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4.
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Stop the mixer and scrape down sides and bottom of bowl.
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Add your powdered sugar and vanilla extract and beat on high again until light and fluffy, about 2-3 minutes more.
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Serve immediately or store in an airtight container for up to 24 hours.
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Notes: Makes about 2 cups.
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Because of the nature of coconut and depending on your brand of cream/milk, dont be alarmed if there are tiny little pieces of coconut in your whipped cream.
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Also, this wont beat to stiff peaks.
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It pretty much stays at the medium soft peak stage.
