Coconut Cream/Whipped Cream

If you're looking to make a whipped cream sort of thing, use Thai Kitchen coconut milk (no additives/preservatives). Keep the can in a cool place so that the fat will separate from the whey. Open the can and carefully spoon out the fatty part only. Be sure not to get any of the watery part. Whip this fatty coconut cream with a whisk until it resembles whipped cream. Take care not to whip too much or it will curdle. You can add a few drops of maple syrup or stevia to sweeten.
A blender will whip it way too much and generate too much heat. Use a chilled wire whisk and chilled metal bowl.
--> The coconut milk MUST have no added emulsifiers

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2001