Delores Mishleau

(TDYC260002)

“Nourishing & Gluten-free”

13.5 oz coconut milk, chilled for at least 48 hours at the back of your refrigerator. (The coconut milk must have at least 14 grams of fat per 1/3 cup serving.)
½ cup maple sugar
½ tsp vanilla
⅛ tsp salt

Step 1
Place the mixing bowl and wire whip attachment from your stand mixer in the freezer for 15 minutes. Chilling is crucial.
Step 2
Turn the can of coconut milk upside down before opening. Open and drain off the water. Save the water for other uses.
Step 3
Whip the coconut milk at the highest speed for 3–4 minutes.
Step 4
Add the remaining ingredients.
Step 5
Continue whipping for an additional 1–2 minutes, until the cream is light, fluffy, and doesn’t run. If desired consistency is not achieved, chill the whipper, bowl, and cream in the freezer for 10–20 minutes before resuming whipping.

VARIATIONS

Use ⅓ cup honey, agave, maple syrup, or coconut sugar for different colors and flavors. For the whitest possible cream, use organic powdered sugar. Note that the choice of liquid sweeteners can impact the whipped cream’s consistency. Experiment with different coconut milk brands to find one with the least water content for optimal results.

PLANNING AHEAD

Refrigerate for up to one week; it won’t separate. You can also freeze it in an airtight container and thaw in the refrigerator when needed.

Recipe tags: Coconut milk, maple sugar