Normally, you would need...
1 can Full Fat Coconut Milk, unsweetened and chilled
Sugar, honey, or vanilla (or any combination of those things)
- Take the chilled can out of the fridge and flip it upside down to open. (Since the cream floats, when you turn it upside down, you access the liquid first)
- Pour the liquid into a container (use it in smoothies or instead of water in a soup recipe or something. It's good for you.)
- You should be left with the solid cream in the bottom of the can. Put that in a bowl for your stand mixer or hand mixer.
- Whip it. It takes several minutes with my stand mixer.
- When it can keep hard peaks, it is ready
- Sweeten it to taste or don't. It's up to you. :)
We normally use the Goya brand and switched the the Thai Kitchen because it was what the grocery store had. I think that may have been the issue last time. The cream didn't separate after being chilled. Weird. It still whipped, but would only hold soft peaks. Normally, a can of coconut milk won't whip if you don't separate it. So strange.
I have never been able to open the can properly and not stir up the insides. So, I usually take a chemistry paper filter (which we use for our Chemex) and it does such an excellent job of separating the water and the cream that I have to put some water in with the cream so it will whip properly. I tried this last time, and the water still wouldn't separate.
In my Candied Yams recipe, I added the sugar at the beginning, before whipping the cream. It caused everything to fail.
I really don't mind trying it over and over again. It's tasty every time, just not always fluffy or whipped.
I recommend chemistry filter papers and the Goya brand. So far. I'll have to try out some more brands. Let me know what your favorites are!