- It is important to keep the Cream as Chilled as possible until ready to use.
- I use Mexican Vanilla Bean Paste in this recipe, but vanilla extract will work as well. Should you have the opportunity to use fresh vanilla beans, that would be even better.
Tip #1: Chilling the coconut milk is the only part of this recipe that takes a little bit of planning, as the coconut milk needs to be refrigerated for several hours before whipping. I like to keep a can of full-fat coconut cream in the fridge at all times so that I am ready to go when I decide that coconut cream is a must for a particular recipe.
Use only the solid coconut cream, not the coconut water.
Tip #2: When possible, use a chilled bowl when whipping the cream.
Tip #3: It is also a good idea to refrigerate the whipped cream for an hour or so before serving; it will be firmer and hold up better. Stir with a fork before serving.