Coconut whip cream recipe:
1 can full fat coconut milk
1/4 cup powdered sugar, sifted
1 teaspoon vanilla extract
To make coconut whip cream, you need the fat to separate from the liquid in the can of coconut milk. To do this, you can either put the can in the refrigerator over night or if it’s cold enough, it may separate in your pantry. There have been a few times that I have opened the can and it hasn’t separated. If this happens, I usually just use the milk in a cake mix instead of a topping like the the picture above. You can sort of tell when it is separated because it feels heavier on one end but I am not an expert and I think sometimes I use wishful thinking and it doesn’t always work out.
Once your milk has separated, open the can and put the fat in a large mixing bowl and save the liquid in another bowl. Using a high speed mixer, mix the coconut milk fat on high until it is the same consistency as whip cream. Blend the powdered sugar and vanilla and voila, you have light, fluffy, delicious dairy free coconut whip cream. You can use it to top pies, cupcakes, brownies, berries or eat it plain. It is absolutely delicious!
*Update* Here is a great explanation of how to make sure your can of coconut milk is likely to separate: http://www.ohladycakes.com/2013/05/how-to-make-coconut-whipped-cream.html