Coconut Whipped Cream
1 14oz can Coconut Milk
1 1/2 tsp Vanilla
Place can of coconut milk in the refrigerator over night. This is VERY important, or the whipped cream will NOT turn out.
Open the can and scoop off the top, creamy, thick, white part (about 3/4 of the can) leaving the watery part in the can
In a chilled bowl, add coconut and vanilla. Whip on high until firm peaks form.
This whipped cream lasts about 3 days in the refrigerator, but may need re-whipped.