whipped coconut cream

I am wiped out.  Not sure I was going to get here today but I did.  I dealt with a toxic situation.  I went with my gut and everything will be okay but I think I surprised the other person in the situation.  I did not take the option with the most pennies attached or potential for pennies.  I chose the option that is the healthiest for me in the long run.  Does not mean I am not wiped out because I am.

But this post is about whipped coconut cream.  I was told about this development after Thanksgiving and since I was making a cake for a couple people with many food sensitivities, whipped coconut cream was the best choice.  I was told I could buy it.  But, because it was so close to Thanksgiving, it was not in stock.  Time for research.

I was surprised with how well this turned out.  I am not a coconut fan but I found the flavor of this so mild that I could eat the whipped coconut cream.  It did not whipped as hard as cow cream but I did not have to worry about making butter either.  That is a plus since I have made butter in the past.  I will make whipped coconut cream again. 

whipped coconut cream

Note:  I am thinking about trying a can of unsweetened coconut cream used for pina coladas but below works.

2 cans of coconut milk, refrigerated

2 tablespoons sugar

2 teaspoons vanilla

Open the cans of coconut milk.  Spoon the cream off the top and put in a large bowl.  Scoop out any solids you can find but leave all the coconut water behind.  There was much less cream then I expected.

Add sugar and vanilla.  Whip.  The cream will thicken and increase in volume but it will not create the stiffness as cow cream.  

Yummy for replacing dairy whipped cream.