Some would say it's even better than the dairy version.
. One 14-ounce can yields three to four servings, so be sure to grab additional cans if you’re serving a crowd.Before opening the can, put it in the fridge overnight—or longer. Your goal is for the dense coconut cream to solidify and separate from the liquid coconut water. Like butter, coconut milk is full of saturated fat, so it solidifies when it’s chilled. Note: a few hours isn’t going to be long enough for the coconut milk to solidify. I learned this the hard way. Don’t be like me.
Use a metal spoon to carefully scoop it out, into your chilled mixing bowl . You won’t use the liquid for your whipped cream, but you should save it for other recipes—I love swirling it into smoothies.At this point, you’ll move ahead the same way you would with dairy. Using an electric mixer, whip the cream on high speed until it’s light and fluffy and holds soft peaks. We wouldn’t recommend whipping by hand, because coconut cream’s consistency is so firm and dense.
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