Ingredients:
2 cans of coconut milk full fat
1 cup powdered sugar (I would love if you’d try this recipe with agave granules instead!)
Directions:
Place your cans of coconut milk in the refrigerator for a minimum of 24 hours. The longer the better. So when you bring them home from the grocery store just tuck two into the ice box for when you need emergency whipped cream.
Also, place your bowl and whip into the freezer for at least 3 hours to chill. I use my son’s Kitchen Aid mixer with the balloon whip.
Once you take your bowl and whip out of the freezer and set up the mixer do not waste time. You need to keep the equipment cold. Open the cans at the bottom with a bottle opener to drain off the coconut water. Save this it is great for smoothies. Now open the top of the can all the way and scoop out the thick cream.
Start your mixer on low and move up 1 or 2 notches for speed until you get to moderate. As it starts to whip and increase in volume, gradually add in the powdered sugar. Once it’s mixed and looks fluffy like whipped cream, well you now have whipped cream.
