Whipped Coconut Cream
makes about 1 cup of cream
- 1 13.5 ounce can full-fat coconut milk (refrigerated overnight)
- 1 teaspoon agave syrup
Turn the can of coconut milk upside down and open top with a can opener. Pour the coconut water into another container. Scoop the thick coconut cream out into a large bowl. Add agave and beat cream with a hand beaters until soft peaks form. Transfer to a container. Whipped cream can be stored covered in the refrigerator for up to one week.