If using coconut cream or homemade coconut milk, I like to put it in a wide mouth mason jar. Heavy cream, or heavy whipping cream, has more than 30% fat and is the best choice for making whipped cream. It will stand up in peaks and hold up for several hours without melting or losing its shape when piped on top of pies or cakes..
If using coconut milk (not cream), remove the milk from the refrigerator and carefully scoop out the cream from the top of the container and into your mixing bowl. Ingredients: 1 can of full-fat coconut milk (cream only) 1 tablespoon pure maple syrup 1/2 teaspoon vanilla extract. Directions: To get started, you’ll want to chill your can of coconut milk in the fridge for at least 6 hours, preferably overnight. Use a high quality coconut milk. Chill the can of coconut milk in the fridge for at least 12 hours, 24 hours is recommended. You can now use whipped coconut cream to frost cakes, pies, cupcakes or for parfait. What Cream to Use. I whip mine with some maple syrup and some high quality vanilla extract. About 1 hour before making the coconut whipped cream, chill a mixing bowl and beaters in the freezer. Whip coconut cream on high speed with an electric hand mixer or in a stand mixer. Keep coconut cream or frosted desserts chilled in fridge until ready to serve. It works best when the coconut milk is cold because you are only using the coconut cream that rises to the top when the coconut milk is chilled. It works best when the coconut milk is cold because you are only using the coconut cream that rises to the top when the coconut milk is chilled. Use a high quality coconut milk. I whip mine with some maple syrup and some high quality vanilla extract. Slowly add in vanilla and maple syrup until fully incorporated and soft peaks form.
Easy Coconut Whipped Cream Makes about 1 cup.
An hour before making your whipped cream, place your mixing bowl in the freezer to chill it.