13.5 oz full-fat coconut milk, chilled for 1-2 days
1 tbsp honey, maple syrup or powdered sugar, add more as desired
1 tsp vanilla extract


1.Place your can of coconut milk in the refrigerator for 1-2 days.
2.Chill your mixing bowl for 15 minutes in the fridge.
3.Open your can of coconut milk and scoop out the hardened coconut cream. Pour the coconut water into a separate storage container and use that in a future smoothie recipe.
4.Using a hand mixer, fluff up the coconut cream for one minute. Add your sweetener and vanilla and mix for an additional minute, until smooth and creamy. If it's too firm or too soft, see my notes above.
5.Use the coconut whipped cream right away or store in the refrigerator in a sealed container for up to one week.

Leave a Reply

Your email address will not be published.