Coconut Whipped Cream
This is a vegan alternative to dairy whipped cream.
Refrigerate a can of coconut milk or coconut cream for at least 4 hours or overnight. This will allow the solid coconut cream to float to the top.
Remove the coconut cream with a spoon (avoid the watery liquid at the bottom) and place into a mixing bowl.
Using either a stand mixer or hand mixer, whip the coconut cream on medium-high speed until it's fluffy and forms peaks. Be careful not to over-whip.
Optional: fold in maple syrup, vanilla extract and/or spices to taste.