Coconut Whipped Cream

This past winter, I discovered a new canned coconut milk, Golden Star, at our local grocery store, Safeway. Surprisingly, there's two ingredients- coconut milk & water. Often coconut milk has added ingredients, whether it's guar or xanthan gum, or something you can't pronounce. I've often bought Thai Kitchen's Organic Coconut Milk, but Safeway no longer carries it, & Amazon usually won't ship it to Alaska. Plus, it actually has guar gum in it, too.  

This particular milk was exciting to find because of the ingredients, but when I made my first batch of coconut whipped cream- WOW! It was the best we'd ever had, I thought maybe I had just left the cans in the fridge for the perfect amount of time. Or somehow blended it just right. But each subsequent time I've used these, they've surpassed any other canned coconut milk we've tried. There's also never any liquid in the cans, each time I've opened one, straight from the shelf, at room temperature.  

& a recipe- 

Coconut Whipped Cream 

1 can coconut milk

1/2 teaspoon of vanilla

teaspoon of sugar  (omit for sugar-free or use maple syrup)

1. Place the can of coconut milk in the fridge for 24 hours (or freezer for a couple hours). 

2. Scoop out the cold canned coconut milk into a mixer bowl. Start on low speed, increasing speed as the milk softens. 

3. Beat on high, slowly adding in vanilla & sugar (these can be omitted, if you don't want the flavor or need corn-free, sugar-free, paleo). 

4. Continue beating until the milk has reached the consistency of whipped cream. Place in refrigerator until you need it. We've found leaving the finished product in the fridge overnight actually makes it even better!