Coconut Whipped Cream

Ingredients:

Two 13.5- ounce cans full-fat coconut milk, refrigerated overnight

2 tablespoons maple syrup

1 tablespoon vanilla extract

1. Remove the solid coconut cream that has risen to the top of the can and spoon it into a stand mixer fitted with the whisk attachment. Beat the coconut cream on high speed until it begins to thicken and peaks form. The remaining coconut water can be added, a teaspoon at a time, if the whipped cream is too thick. Otherwise, discard it.

2. Using a rubber spatula, slowly fold in the maple syrup and vanilla. Transfer the whipped cream to a metal or glass bowl, cover, and refrigerate until ready to use.

Keep in mind:

Place the coconut cans in the fridge at least overnight. Whip-still solid coconut cream until completely smooth, but not further. Soft or stiff peaks signal when to stop, use it as is or pop it in the fridge for a super stable cream to fill cakes.