- 1 (13.5 ounce) can full fat coconut milk, refrigerated overnight
- 1 (13.5 ounce) can coconut cream, refrigerated overnight
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Remove the solid coconut cream that has risen to the top of the cans and spoon it into a stand mixer bowl that has been chilled in the freezer. Try not to get too much of the water.
Whisk the coconut cream on high until stiff peaks form. If it’s too thick add a little coconut water from the can to the mixture a teaspoon at a time.
Using a rubber spatula, carefully fold in the maple syrup and vanilla. Transfer the whipped cream to a bowl, cover and refrigerate until ready to use.
Note: I like to make it ahead because the longer the mixture has to set in the fridge the stiffer it will become. This is especially helpful when using it to make the filling for cakes.