Add the leftover liquid 1 tablespoon at a time until loose peaks form.
Instructions
Refrigerate your mixing bowl or place it in the freezer until chilled before starting.
Scoop the hardened cream from the top, and place it into the chilled bowl. Reserve the liquid until the end in case you need a bit, but most of it will be leftover and is great in a smoothie.
Place the chilled bowl into a stand, or using a hand mixer beat the coconut cream until it's fluffy and soft peaks form about 1-2 minutes.
Scrape down the sides of the bowl. Then add the sweetener to taste, and vanilla, and beat again just to combine. You can also mix it in by hand.
Serve the whipped cream immediately, or refrigerate and use within 1 day or so. After 1 day the whipped cream will sometimes separate. I've had good luck stirring it back together or whipping it again for a few seconds before serving it.
To make the softer whipped cream, add 1 tablespoon of the reserved liquid from the coconut milk at a time until loose peaks form.
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Notes
You should have about 2 cups of hardened coconut cream from the 2 cans of full-fat coconut milk. Or you can buy cans of unsweetened coconut cream. You can make this recipe using just 1 can of coconut milk if you use a hand mixer. The stand mixers have such large bowls that it's hard to make a smaller batch of coconut whipped cream.