To make the whipped cream, open the can of coconut milk and scoop out the top layer of
solid coconut cream into the bowl of a stand mixer (sidenote: save the remaining coconut liquid for smoothies!).
You could try leaving out the banana and adding more of
the solid coconut cream instead.
You can find
the solid coconut cream in most supermarkets, usually in the Asian section of the supermarket.
It's just
solid coconut cream.
Hi Chris, the block is just
solid coconut cream which you can find in the Asian section of most supermarkets.
[Place excess liquid covered in the fridge and use in smoothies, etc.] Scrape
the solid coconut cream into a bowl and place in your fridge.
whipped frosting: Place
the solid coconut cream in a cold metal bowl and beat with your whisk attachment [hand mixer or stand mixer work] working up to high speed until semi-stiff peaks form, ~ 2 - 4 minutes.
Open the can, remove
the solid coconut cream and transfer to a bowl.
Once the can has been chilled, remove from the fridge and scoop out
the solid coconut cream into the chilled bowl.
What you're left with is straight up,
solid coconut cream.
Open coconut milk cans and scoop out
the solid coconut cream from the cans into a chilled mixing bowl.
If making coconut whipped cream [6], open the can of chilled coconut milk and scrape
the solid coconut cream into the chilled mixing bowl, without disturbing the liquid.