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Vegan Whipped Cream

Chef Brian P. McCarthy     

Vegan Whipped Cream

Yield: 2 cups

2 14-oz can coconut milk (*Thai Kitchen® coconut milk, unsweetened)
1/2 cup powdered sugar (or to taste)

1) Place coconut milk in refrigerator overnight, right-side up. Do not shake.
2) Place mixing bowl and electric beaters in freezer for at least 30 minutes to chill.
3) Remove coconut milk and pierce bottom of can with a pointed can opener and drain off the liquid part.
4) Open top of coconut milk can and spoon the thick coconut cream into chilled bowl.
5) Whip coconut cream with chilled beaters until fluffy, about 30 seconds.  Do not over whip.
6) Gently whip in powdered sugar.
7) Keep refrigerate until ready to use.  Holds in refrigerator for several hours.

*Thai Kitchen's brand seems to have the most usable amount of solid coconut cream needed for this recipe.