Whipped toppings make everything better.  Back in my pre-vegan days, I often found comfort in the can of readi-whip – straight from can to mouth. After going vegan, I tried the ready made whipped toppings available.  The soy ones had too strong a soy taste for me.  The ones you had to whip yourself, just didn’t do it for me.  If I was going to have to whip it myself, I figured I would just make it fresh.  Coconut milk makes the ideal base for a whipped topping because it is very rich and thick. This is a treat, so don’t worry about the calories and just get the full fat version.  The lite ones do not whip up the way you want them too.

The trick to making this is to put the can in the refrigerator UPSIDE DOWN overnight to let the coconut cream separate from the liquid and harden.  Then, open the can right side up.  The liquid will be on top.  Pour it off, but save it for another use.  It is great in smoothies.  You only want the hardened coconut cream.  The very bottom of the cream may be hard and waxy.  If it is, throw that part away.  Once the cream is all made, store it in the fridge until you need it.

Prep Time: 6 hours to overnight
Cooking Time: 6 minutes
Yield: 1 1/2 cups

Ingredients:

1 15oz can full-fat coconut milk
3 TBL powdered sugar
2 tsp vanilla extract

Directions:

1. Place can of coconut milk in the refrigerator UPSIDE DOWN for at least 6 hours. If you can do it over night, even better.

2.  Remove can from refrigetator.  Turn can right side up and open. Pour off the liquid on top and save if for another use (like in a snoothie).  Carefully scoop out the hardened coconut cream into the bowl of a stand mixer or a large mixing bowl. The very bottom of the cream will be hard and waxy, THROW IT AWAY, DO NOT USE THIS.

3.  Using the whisk attachment on an electric mixer, beat the cream on high until fluffy, about 5 minutes.

4.  Add the powdered sugar and vanilla extract, and mix until incorporated, another 30 seconds.

5.  Store in refrigerator until ready to use.

Variations:
Add in 2 TBL cocoa powder with the powdered sugar and vanilla for chocolate whipped cream.  Try using different flavored extracts for different flavors.