Whipped Coconut Cream

Step 1: NOTE: Chill the unopened tin of coconut milk in the fridge overnight or longer. Do not shake or tip the can, so the cream with settle to the top.

Step 2: Before starting ~ Place a bowl and the beaters from your electric mixer in the fridge for at least 30 minutes.

Step 3: Open the tin of coconut cream, taking care not to shake it. After being in the fridge the coconut cream will have separated ~ the cream will have risen to the top and the water to the bottom.

Step 4: Using a spoon carefully scoop out the coconut cream and place into the cold mixing bowl. My leftover coconut water was used in a shake!

Step 5: Using an electric mixer ~ whip the coconut cream (using the chilled bowl and beaters) on a low to medium speed, then increase to high speed. Beat the cream until the whipped cream is soft and fluffy, and it holds a soft peak, (or beaten to your liking) ~ this will take up to 8 -10 minutes (pending on the brand of cream); Add the sugar and vanilla extract to coconut cream & continue to beat for 1 -2 minute's more. Taste and add more sugar if desired.

Step 6: Serve over your favorite dessert or fruits.

Step 7: Use straight away as you would whipped cream otherwise the cream can be stored in an airtight for up to 1 -2 days in the fridge; The cream may continue to thicken in this time.