It’s similar to a gas can, where the second hole allows the oxygen to enter the can and equalize the pressure, making an easier pour. Creating two tunnels, one at the front of the can and one at the back helps it pour. Use a butter knife, straw, or chopsticks to create two tunnels through the firm cream.Remove the can of coconut milk from the fridge and open it with a can opener.Step 3: Pour out the Liquid and Scoop out the Fat You can even throw your mixer’s whip attachment in the bowl, too. I find in the winter I don’t have to worry about this step as much. Having that bowl good and cold helps, especially if your kitchen is warm. Next, place your mixing bowl in the freezer for about 10 minutes. Place your can of coconut milk or cream in the fridge for at least 4 hours to solidify the fat. This sounds pretty straightforward, but there’s more to it than that. Thanks for the clear instructions! I followed them to make some coconut whipped cream for a gluten-free, vegan version of strawberry shortcake and it came out wonderful! Margaret Step-by-Step Instructions
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