1tablespoonmaple syrupor other (sugar-free) sweetener to taste
1teaspoonvanilla extract
optional: other flavor extractsground spices (like cinnamon) or cocoa powder
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Instructions
Chill the can of coconut milk for 1-3 days. The full fat coconut cream will separate from the water in the coconut milk or coconut cream. It will accumulate at the top and harden.
Before opening the can, chill a bowl and the beaters of your electric mixer for about ½ hour. Open the can and scoop out only the hard coconut cream that should have settled on top**. Add the hardened cream to your chilled bowl. The remaining clear liquid can be used in, baking, smoothies, or discarded.
Using a hand mixer, whip the coconut cream with maple syrup, vanilla extract and other optional flavors until fluffy.
The whipped coconut cream should be stable enough to ice cake or cupcakes with. You can even fill it into a (chilled) pastry bag with piping tip, to frost cupcakes with fancy swirl patterns.
Notes
*Best results are brands that list only coconut (extract) and water as ingredients**Unfortunately, with some brands of coconut milk this separation of cream and water does not occur.
Keyword Whipped Coconut Cream
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