Night Before: Chill coconut cream and a large mixing bowl in the refrigerator overnight. Do not shake or tip the can; you want to allow the solids and liquid to separate and use only the solids for making whipped cream.
Next Day: Open can of coconut cream without shaking and lift out solid, thick cream at the top, discarding liquid or reserving for another use. Transfer cream to chilled bowl. Beat for 30 seconds using electric mixer or wand. Sprinkle 1 ⁄ 4 cup of the sugar over the cream, add vanilla, and beat for 30 seconds. Sprinkle in remaining 1 ⁄ 4 cup of sugar and beat for about 1 minute, or until soft peaks form.
Use immediately or scrape into a container with a lid
and keep in the refrigerator for up to 1 week. Coconut whipped cream hardens in the refrigerator.
Use coconut cream or full-fat coconut milk because it is the solid coconut oil that whips into a cream-like product. Sometimes, if there is too much liquid in the solid cream, you won’t be able to get a whipped cream. If this happens, add 2 to 4 tablespoons tapioca flour or cornstarch as you whip. Refrigerating the mixture helps to solidify it.
Makes About 2 1 / 2 cups
1 (13.5-ounce) can coconut cream or full- fat coconut milk
1 ⁄ 2 cup confectioners’ sugar, divided
1 ⁄ 2 teaspoon pure vanilla extract
From "The Reducetarian Solution: How The Surprisingly Simple Act of Reducing The Amount of Meat in Your Diet Can Transform Your Health and The Planet" edited by Brian Kateman (Penguin Random House). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.