For the Whipped Cream:

 

1 Can coconut cream (at least 19% fat).

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Tips for making whipped coconut cream:

- Leave the can in the refrigerator for at least 8 hours before you want to make the whipped cream.

- Do not turn or shake the can (so that a differentiation is created between the fatty-creamy part and the watery liquid).

- Place the mixing bowl in the freezer for 10 minutes before preparing the whipped cream.

- You can keep the prepared whipped cream for at least 4 days in the refrigerator.

 

Preparation of Whipped Cream:

Transfer the creamy part of the coconut cream (without the watery part) that accumulated at the top of the can to a bowl. Mix with an electric hand mixer for several minutes. If the cream is too thick, you can add a little coconut liquid.

The whipped cream is ready when you get a firm consistancy.