Place your coconut cream in the refrigerator for at least 8 to 12 hours. You can leave it in longer if you wish. Do not freeze. Do not shake, turn over or disturb your can of coconut cream.
10 to 15 minutes before you are ready to whip your coconut cream put in your beaters and bowls in the freezer to get cold. You can also use a food processor if you like to whip your coconut cream. If using a food processor, freeze your food processor canister and blades in the freezer.
Gently remove the cold can of coconut cream from the refrigerator and place on the kitchen counter. Do NOT shake, jostle or flip over the can! Gently remove the lid off the coconut cream with a can opener.
All of the coconut cream solids should now be on the top and all the coconut water on the bottom of the can. Remove your beaters and bowl or food processor canister and blades out of the freezer and assemble. Gently scoop out only the coconut cream solids and place in your mixing bowl or in your food processor canister. Depending on the type of coconut cream brand you are using you will have between 1 cup to 1.5 cups of coconut cream solids. Place the remaining coconut water in a sealed container in the refrigerator as you can use this later in smoothies, curries etc. Attach the beaters to the mixer (or use food processor) and whip the coconut cream until soft and fluffy with peaks, for about 2 minutes.
Add 1 tablespoon of sweetener of choice. See cook’s notes below for exchanges. Add 1 teaspoon of vanilla extract. (optional) Continue to whip the coconut cream for another minute until the powdered sugar (or sweetener of choice) and vanilla are well incorporated. We dare you to resist the urge to lick the beaters. Ok just lick the beaters! We won’t tell a soul.
Enjoy your delicious Homemade Coconut Whipped Topping on all your favorite desserts. Left over homemade coconut whipped topping keeps well in a sealed container in the refrigerator for about one week. Do not freeze your leftovers as the consistency is not good.