Method 1: Coconut Whipped Cream with a Hand Mixer
Ingredients
- 1 can full fat Thai Kitchen coconut milk*
- 1 tsp pure vanilla extract
- 1 Tbsp sweetener (maple or honey)**
Instructions
- Chill the coconut milk and your mixing bowl in the fridge for 24-48 hours.
- Place the can, upside down, on the counter and remove the lid.
- Scoop out the cream and set aside the liquid (try saving it for smoothies!)
- Place the cream into your cold mixing bowl and blend using a hand mixer or stand mixer for 1-2 minutes, until light and fluffy.
- Add 1 tsp vanilla and your sweetener of choice and blend until mixed.
Notes
*Don't be tempted to use light coconut milk or coconut milk from a carton - the fat is crucial here!
**You can substitute a few drops of liquid stevia here if desired