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Place the can of coconut milk in the refrigerator and leave it there until well-chilled. I chill mine overnight or for a few days.
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Open the can of coconut milk upside down. There, you will find coconut water- loose liquid. Pour it out into a bowl or cup to drink, or save for later use in a smoothie.
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Carefully scoop out the thick layer into a bowl or mixing bowl of a stand mixer. Make sure you don’t get liquid in the thick, solidified cream, or it will be difficult to whip and obtain soft peaks.
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Turn your mixer or hand beater to high speed, and whip the coconut cream for 3 to 5 minutes.
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Whip until it becomes light and fluffy with soft peaks. Mix in coconut sugar, vanilla, or cinnamon. Whip it some more until combined. Taste and adjust sweetness, vanilla, or cinnamon flavor.
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Refrigerate until ready to use. Before using it, whisk it.
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Directions For Raspberry Couli:
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Wash then drain the raspberries.
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Blend the raspberries, then stain through a sieve, using a ladel to help the juice through.
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Add 1 Tbsp maple syrup and mix. Taste and adjust sweetness to taste with either more maple syrup or stevia drops.