Whipped Coconut Cream

VANILLA BEAN COCONUT WHIPPED CREAM 

Yields 1 1/4 cup 

INGREDIENTS 

3 x 400g Cans Honest To Goodness Coconut Cream* 

2 tablespoons Agave or Liquid Sweetener of choice 

1 teaspoon Vanilla Bean Powder 

METHOD 

Carefully open each can of coconut cream and discard the liquid (or save for smoothies in the fridge or freezer!) adding the solid cream only into a large bowl.

With an electric hand mixer or whisk, beat the cream until peaks begin to form and mix thickens. About 2 minutes. 

Add agave and vanilla bean powder. Whip for a further minute until well combined and holding shape. 

Transfer to a piping bag or sandwich bag with the corner cut. 

Top your muffins or layer your cake with cream. Whatever you are creating!

Pop in the fridge for one hour to set.

To serve, remove from the refrigerator and allow to come to room temperature for 15 minutes before serving.

Whipped Cream used for a Vanilla Bean layer cake