Ingredients:

  • 1 can (14 oz) full-fat coconut cream
  • 2 tbsp maple syrup
  • 1 tsp pure vanilla bean paste
  • 0.25 tsp xanthan gum

Instructions:

  1. Place your 1 can (14 oz) of coconut cream in the fridge for 24 hours. Note: Do not put it in the door where the temperature fluctuates. Chill a metal mixing bowl in the freezer for 15 minutes before starting.
  2. Open the can without shaking it. Use a spoon to scoop the thick, hardened cream into your chilled bowl. Note: Save the leftover clear liquid for smoothies or a [Silky Garlic Parmesan recipe](https://bellerecipe.com/recipes/silky-garlic-parmesan-cream-sauce/).
  3. Beat the coconut solids on medium speed for 1 minute until smooth and no large chunks remain.
  4. Pour in the 2 tbsp maple syrup and 1 tsp vanilla bean paste. <small><strong>Why this?</strong> Adding liquids now ensures they incorporate before the cream gets too stiff.</small>
  5. Sprinkle the 0.25 tsp xanthan gum evenly over the surface. Note: Don't dump it in one spot or it will clump.
  6. Increase the speed to high and whip for 2 to 3 minutes until stiff peaks form and the whisk leaves deep tracks.
  7. Stop the mixer and lift the beaters. The cream should hold its shape firmly without drooping.
  8. Use a spatula to give the mix one last gentle stir by hand. Note: This removes any large air bubbles for a more velvety finish.