1vanilla bean pod(if you don't have a vanilla bean pod, you can use 1 teaspoon of pure vanilla extract instead)
sweetener of choice, to taste, optional(pure maple syrup or powdered sugar work well)
Instructions
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 as sweet as you want it to be.
Notes
Please read the FAQ and tips sections above before making this recipe.
If you don't have a vanilla pod, it's OK, you can still make this recipe! Just replace it with 1 teaspoon of pure vanilla extract.
Keeping the coconut cream cold is important to it whipping up nicely. You'll need to move quickly after taking it out of the can and putting it into the mixing bowl. I usually chill the mixing bowl for about a half hour before whipping, which helps a lot.