Easy Coconut Whipped Cream, 2 ways
Sometimes it can be difficult to whip up coconut milk to be used as frosting. Here are two ways for making coconut whipped cream easier.
Method 1: Refrigerate coconut cream overnight after opening
Pour out the cream from a can of coconut milk or coconut cream. It’s better to refrigerate the can before opening to encourage the water and cream to separate, but sometimes the cream just isn’t creamy enough.
If the cream that you poured out is already pretty solid, cool! Just add some sweetener, a pinch of salt, and whisk til it’s fluffy.
If the cream is still liquid, just put it in the refrigerator overnight to let it firm up more. It should be easy to whisk into a fluffy cream if you refrigerate after opening.
Method 2: Freeze, then blend like smoothie
Pour out a can of coconut milk or coconut cream. Freeze it for a few hours until ice crystals start to form, then just blend it in a blender. It’ll firm up just like whipped cream!