FOR THE WHIPPED COCONUT CREAM

• Chill the can of coconut milk in the fridge overnight (or for at least 9 to 10 hours).
• About 1 hour before making the whipped cream, chill a bowl in the freezer.
• Flip the chilled can upside down and open it with a can opener.
• Pour off the coconut water (you can reserve it for smoothies if you’d like).
• Scoop the solid coconut cream into your blender* and secure the lid.
• Blendtec: Use the Pulse button until combined. Add the sweetener and the vanilla and pulse again until smooth.
• Vitamix: Blend on Variable Speed 3 for 30 seconds. Place blender jar with contents into fridge until well chilled (several hours). Remove blender jar and blend on Variable Speed 1, increase to Speed 3 and blend until the cream appears whipped about 30-45 seconds.

Make sure you don't over-blend. The heat from the blender will prevent it from whipping.

• Put the cream in a bowl and return the whipped cream to the fridge until ready to use. It will firm when chilled and soften at room temperature. The whipped cream will keep in a sealed container in the refrigerator for 1 to 2 weeks.

OPTIONAL

FOR COCONUT-LEMON WHIPPED CREAM:

• Blend the coconut cream and add 1 tablespoon (15 mL) fresh lemon juice and 2 tablespoons (30 mL) sweetener of choice.

FOR CHOCOLATE FUDGE WHIPPED CREAM:

• Blend the coconut cream and add 3 to 4 tablespoons (45 to 60 mL) sifted cocoa powder, 2 tablespoons (30 mL) sweetener of choice, ¼ teaspoon (1 mL) pure vanilla extract, and a pinch of fine-grain sea salt.
• All done! Enjoy!! Now take a photo, rate it, and share your accomplishments to enter our weekly photo contest! :) Tag @BlenderBabes & #BlenderBabes