Vanilla Bean Coconut Whipped Cream

• Baking & Spices

  • 1 Sweetener
  • 1 Vanilla bean pod

• Other

  • 1 X 398 ml (13.5 oz can of full fat coconut milk (see note below

Found on delightfuladventures.com

Description

Ingredients

• 1 x 398 ml (13.5 oz) can of full fat coconut milk (see note below)
• 1 vanilla bean pod
• Sweetener of choice to taste (maple syrup or powdered sugar work well)

Directions

• Place the can of coconut milk in the fridge for at least 48 hours. Once the can has been chilled long enough, remove it from the fridge and turn upside down. (the cream rises to the top of the can)
• Open the can and drain out all of the water (save the water for smoothies or other recipes).
• Scoop out all the coconut cream from the bottom of the can into a mixing bowl.
• Scrape out all of the vanilla beans from the pod and add to the bowl.
• Whip using a hand mixer or the wire whisk attachment from your stand mixer until light and fluffy.
• Starting with 1 tsp, gradually add your sweetener of choice. Whip and taste after each addition until it is a sweet as you want it to be.