Published: by Absolutely Recipes, in the recipes category.

Coconut Cream Recipe.

Ingredients:

2 (135-ounce) cans full-fat coconut milk, refrigerated overnight
2 1/2 TBSPs maple syrup
1 TBSP pure vanilla extract
1 TBSP lemon zest
Pinch of sea salt
1-2 TBSPs lemon juice, optional, depending on thickness of your cream

Recipe Instructions:

Scoop the coconut solids that have risen to the top of the can, and spoon it into a stand mixer fitted with the whisk attachment.
Make sure the solids have separated from the coconut water in the can - if it mixes, your coconut cream will not whip.
Save the leftover coconut water for smoothies.
Beat the on high speed until it begins to thicken and and peaks form.
Don't over-mix or your cream will soften too much.
Add the maple syrup, vanilla, salt, and lemon zest, and mix until combined.
If your coconut cream is very thick, add 1 to 2 TBSPs lemon juice, if desired.
If your cream isn't thick enough for the additional liquid, skip the lemon juice.
Chill the cream in the fridge until you're ready to serve.

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