WHIPPED CREAM

• 400 ml can coconut cream
• 1 vanilla bean

1. Put the unopened can of coconut cream in the fridge overnight.
2. Do not shake.
3. Remove can from fridge.
4. Turn upside down.
5. Open.
6. Pour contents into a bowl.
7. Cut the vanilla bean in half, lengthways.
8. With a knife, slowly & carefully scrape out the seeds.
9. Add the vanilla seeds to the coconut cream.
10. Add icing sugar to desired sweetness, taste.
11. I dont like things to be to sweet thats why I haven't put a quantity.
12. With a whisk, whip the cream mixture until it thickens.
13. Keep in fridge until use.
14. Keeps for couple days.

coconut cream, vanilla bean

Taken from cookpad.com/us/recipes/361269-whipped-cream (may not work)