Coconut whipped cream (paleo, vegan, dairy-free, low gi)

This whipped cream uses coconut milk so is suitable for diary-free desserts and treats.

• 1 (14 ounce) can full fat Coconut Milk, chilled in the fridge overnight
• 1 tablespoon (or more to taste) coconut sugar, optional (hint: this is found in the sugar section of the supermarket usually). You can leave this out for sugar-free version.
• 1 teaspoon of real vanilla liquid

First, chill your whisk attachment and mixing bowl in the freezer for 10 minutes prior to preparing the coconut whipped cream.
Next, 10 minutes later, drain the coconut water in the pre-chilled coconut milk can and put the thick coconut cream into your mixing bowl. Add the vanilla liquid as well.
Finally, beat on medium high using whisk attachment for 2 minutes, until fluffy and peaks form. Sweeten as desired with coconut sugar, then beat for another 2 minutes.
Serve immediately or refrigerate in closed container for up to a week. If refrigerated, beat for a few seconds before serving.