This is a terrific alternative to dairy whipped cream as a garnish for fruit or desserts. A touch of sugar gives it a nice sweetness, but you can omit that if you like; leave out the vanilla as well, and you'll have a wonderful savory garnish for chilled soups. Watch our how-to video.
Place the can of coconut milk in the refrigerator until chilled, at least 4 hours. Open the can and spoon the thick layer of coconut cream off with a spoon, leaving the watery liquid behind. (You can save it for use in smoothies, soups or almost anywhere you'd use reduced-fat coconut milk.)
Place the coconut cream in the bowl of an electric mixer and beat until light and airy, about 3 minutes. Beat in sugar and vanilla. Serve immediately, or refrigerate up to 3 days.
Per Serving: Serving size: about 1/4 cup, 150 calories (140 from fat), 15g total fat, 13g saturated fat, 10mg sodium, 3g carbohydrates, (1 g dietary fiber, 1g sugar), 1g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.