Chill the coconut milk in the fridge for 12-24 hours (longer if it’s warm in your kitchen). This allows the thick coconut cream to rise to the top and solidify.
After chilling, carefully open the can and scoop out the thick white coconut cream at the top and leave the clear-liquidy part of the coconut milk for another use.
In a bowl, or in the bowl of your stand mixer, whip the cream for 5-8 minutes, starting on med-low and working up to high speed until stiff peaks form. Turn off mixer, add honey and vanilla, and mix for 20 more seconds, or until well incorporated.
Serve immediately. Whipped coconut cream can be stored in the fridge for up to a week, but it looks most ‘whipped-cream-like’ right out of the bowl.
Recipe by Cara Comini of Health Home and Happiness. Visit us at healthomeandhappiness.com