Whipped Coconut Cream or Dairy-Free Whipped Cream

Directions

1. Chill the can of coconut milk, a small mixing bowl, and beaters in the refrigerator for 2 hours or longer.
2. Open coconut milk, but do not shake or stir. Spoon 3/4 cup of the thick coconut cream from the top, and place it in the chilled mixing bowl.
3. Add the RiceMilk Powder and whip with mixer until stiff peaks begin to form, about 1 to 2 minutes.
4. Store in the refrigerator until ready to use, the whipped cream is stable.