Prep ahead by placing your coconut cream in the fridge overnight.
Chill your mixing bowl and beater(s) in the freezer for 10 minutes, before whipping.
Remove from the freezer and add in your coconut cream. If you’re using a different brand make sure it’s full fat and only add in the solid pieces. That’s why I use the Trader Joes brand for this, the whole can firms up and it works the best.
Whip coconut cream until smooth, stop to scrape the sides down and add in everything else. Continue whipping till evenly combined and stiff peaks are formed.
Transfer to an airtight container and refrigerate.
This will keep about for 7 days.
Recipe by The Plant Philosophy at https://theplantphilosophy.com/coconut-whipped-cream/