Method

1. Refrigerate can, metal mixing bowl and beaters overnight.

2. Drain excess coconut water.

3. Beat with electric mixer on high speed until stiff peaks form.

4. Ready to serve.

Tips:

• The whipped cream could be refrigerated for up to 4 days.
• Flavour combinations: add citrus zest, cocoa, almond or vanilla extract, cinnamon, matcha (green tea), caster or icing sugar to sweeten.