Instructions

1. Refrigerate the can of coconut milk overnight. The coconut fat will harden and separate from the milk. You will use only the coconut fat for this recipe. 

2. Cool the bowl in which you will whip the cream by placing it in the freezer for 5 minutes.

3.   Remove the coconut milk can from the refrigerator and turn it upside down (this will make it easier to remove the milk, now at the top of the can).

4.  Open the can and pour the coconut milk into a bowl (use the milk in other recipes such as smoothies). 

5. Put the coconut fat in the cold bowl and whip using an electric mixer (as you would with regular whipped cream).

6.  Beat until creamy and fluffy. Beat in the maple syrup (or sweetener of your choice) and vanilla until well combined. 

7. Whipped cream will keep in the refrigerator for up to 10 days in an airtight container. It will firm up when refrigerated. Simply whip again before serving.