If you follow me on social media I'm sure you've noticed my love for coconut whipped cream. It's super easy to make and it does an amazing job at replacing traditional dairy whipped cream. The key to the best coconut whipped cream starts with picking the right can of coconut milk. You will need to find a coconut cream that is full fat!! No light coconut milk will do! I always read the ingredients. I look for coconut milk that contains around 70% coconut extract and 30% water. When you pick the can up it should feel heavy. You should also look for a can that feels solid when you shake it.
Once you found the perfect can of coconut milk all you need to do is simply put it into your refrigerator and let it sit in the refrigerator for at least four hours, I usually do this overnight. Once you open the can grab a spoon and scoop all of the cream out into a bowl. Then simply add your flavorings I like to add about a tablespoon or two of maple syrup and vanilla to taste. Then use a whisk to mix it all together. I like to place it back into the refrigerator until I'm ready to use. That's it!
You can use it on top of fresh peaches or any other fruit that you desire. You could even added on top of the cake or a slice of pie.
Tip*if you're having a hard time finding the perfect canned of coconut milk try your Asian markets. They typically have a wide variety of different coconut milk's.I always have the best luck with the brand Savoy coconut cream and they carry it at most H Mart's. I also like to use brands that only contain coconut extract and water.