Ingredients

The following ingredients have 4 Servings
  • 1 can full-fat coconut milk
  • Optional: 1 tsp maple syrup to sweeten

Instruction

  • Store the can of coconut milk in the fridge overnight (and flip it upside down before storing – trust me).
  • Place a medium-sized mixing bowl in the freezer for five minutes or so before you’re ready to whip the cream.
  • Open the can of coconut milk and discard the semi-clear liquid that’s sitting at the top (save this for smoothies, etc. later).
  • Depending on the brand, you may be left with hardened cream or thick white milk. Add that to the mixing bowl and using an electric mixer, whip until stiff peaks begin to form (about 5 minutes).
  • Optional: Add maple syrup to sweeten and whip to combine.