Name: Whipped Coconut Cream
Total time: 1 d 10 min
Ingredients: 2 (14-ounce) cans coconut milk; 1 tablespoon sugar; 1 teaspoon vanilla extract

Why This Recipe Works

The solid top layer from a can of coconut milk easily whips into velvety billows that can be used as a plant-based substitute wherever you might use conventional whipped cream. Using full-fat coconut milk is a must. We chilled the unopened cans for 24 hours to ensure that the solid cream separated from the milky liquid and was easy to skim from the top. For the cream to whip properly, we used only the very thick portion. A tablespoon of sugar enhanced the coconut cream's fruity sweetness, and a teaspoon of vanilla complemented its mild coconutty flavor.

Before You Begin

To ensure that the cream whips properly, be sure to use full-fat coconut milk here.

Instructions

Refrigerate unopened cans of coconut milk for at least 24 hours to ensure 2 distinct layers form. Skim top layer of coconut cream from each can and measure out 1 cup (save any extra cream and milky liquid for another use). Using stand mixer fitted with whisk attachment, whip coconut cream, sugar, and vanilla on low speed until well combined, about 30 seconds. Increase speed to high and whip until mixture thickens and soft peaks form, about 2 minutes. (Whipped coconut cream can be refrigerated for up to 4 days.)