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- 1 14.5-oz. can full-fat, organic coconut milk (chilled overnight)
- 1/4 tsp. vanilla extract
- Powdered sugar or maple syrup (optional)
The night before, place a can of coconut milk upside down in the refrigerator. As it chills overnight, the coconut cream will separate from the liquid and solidify.
An hour before whipping, place a metal bowl and beaters in the freezer to chill completely.
Turn the can upright and open it. Pour off the coconut water on top and reserve. You can add this to your next smoothie or soup.
Working quickly, scrape the solid coconut milk into the chilled bowl, and add the vanilla. Use the chilled beaters to beat the cream on high speed. It may take just two minutes or up to 10. As soon as the cream is fluffy, serve or refrigerate. The whipped coconut cream can be stored in a tightly covered container in the refrigerator for up to a week; just whip briefly before serving.
Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Styling: Paul Jackman