This post will show you how to take something you can store and turn it into an approximation of something that does not store well. We will use coconut milk in a can to make “whipped cream” I call it Coconut Whipped Cream.
It is not exactly like whipped cream from milk, but it is very easy, gluten free, and good for those that do not like or cannot tolerate dairy
How to Make Coconut Whipped Cream
Step 1: Cool a “full fat” can of Coconut Milk for several hours to over night
Step 2: Scoop out all the thickened coconut cream, leaving the coconut water in the can. (Don’t waste the water, use it for something else.)
Step 3: add a little cinnamon and/OR vanilla to the coconut, and whip it in a mixing bowl until it turns foamy.
It took me some time to find the right brand of coconut milk, any brand with stabilizers won’t work because the stabilizers are designed to keep them from clumping.
I also find that I don’t like the taste of coconut – the taste is pretty mild, and may not bother most of you, but I didn’t really like it – even though I did think it was pretty neat.