Tasty Coconut Whipped Cream - vegan, dairy free, paleo

If you like coconut, you will enjoy the recipe of delicious whipped cream. This is dairy free, vegan, tasty, paleo whipped cream of coconut milk.

This healthy, sweet topping goes well on desserts, with fresh fruit and coffee.

Coconut whipped cream can be stored in the fridge for 4-5 days.

And, preparation time is less than 10min!

The trick is:
When you refrigerate full fat coconut milk for a day (or at least 10h), the coconut cream rises to the top and separates from the coconut water!

Ingredients
1 400ml Coconut Cream can (or full fat Thai Kitchen Coconut Milk), chilled in the fridge during the night
1 tsp (or more, depends on your taste ) coconut sugar or honey, optional. It is very tasty without any sweetener

Instructions
Keep your mixing bowl in the fridge and whisk attachment in the freezer for 10-15 minutes before making the coconut whipped cream.

When the bowl is chilled, remove the thick and hardened coconut cream from the can and transfer it to your mixing bowl, leaving the coconut water in the can.

Using a whisk attachment, beat on medium high for 2 minutes, until light and fluffy.Scrape down the bowl. If you want it to be really sweet, add coconut sugar or honey, then continue beating for another 2 minutes. I usually don't add sweetener, since the coconut cream has its own natural sweetness. But if you like it sweeter, feel free to add it.

You can serve the whipped coconut cream immediately, or transfer it to an airtight container in the fridge for up to 1 week. It will harden up in the fridge. Just whisk for a few seconds before serving it again.