Coconut milk is one of my favorite things. I’ve tried a couple of different brands and have settled on the Whole Foods Organic 365 version in a can. I like it because it usually has a sufficient cream to liquid ratio to make it whip well.
The kind of coconut milk used for whipping is from a can, not a box. The milk in a box is mostly used as a beverage.
Once the can is open, you will see a layer of cream on the top and underneath that you will find the liquid. It can differ from can to can, but the best for a thick whip is about half cream and half liquid.
Pour the contents of the can into a metal bowl. As you scoop the cream out of the can, notice the quantity. There should be about half cream to half liquid. A little less than half cream is ok, but if it is any more than that remove some of the liquid to make sure you get a thick whip.
Next, a small amount of powdered sugar and a dash of vanilla can be added for sweetness and flavor or it can be left plain. I almost always leave my whipped coconut milk plain and just enjoy the mild coconut flavor.
Then, using a metal whisk, briskly whip the coconut milk for about a minute until the milk is smooth. Do not over whip. At this point it will still be thin.
Pour the whipped coconut milk into a covered glass container and keep it in the refrigerator for at least 12 hours before serving, until it becomes thick. As it is used it will keep in the fridge for days, much longer than dairy whipped cream.
Now you have a yummy creamy non-dairy topping to use on desserts like pies, cakes or ice cream or pancakes or puddings or anything else you can think of, so ENJOY!
Along with tasting heavenly, I have read that coconut milk offers the ability to build up the body’s immune defenses as well as prevent disease.