- 1 can coconut cream / full fat coconut milk (no guar gum)
- Icing sugar to taste (1/4 - 3/4 cup)
- Optional: 1/2 tsp vanilla extract
Chill your coconut cream or milk in the fridge overnight. Also chill/freeze a large mixing bowl 10 minutes before whipping.
The next day, remove the can from the fridge without tipping or shaking and remove the lid.
Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).
Note: if your coconut milk didn't harden, you probably just got a dud can without the right fat content. In that case, you can try to salvage it with a bit of tapioca flour - 1 to 4 Tbsp.
Place cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and powdered sugar and mix until creamy and smooth - about 1 minute.
Use immediately or refrigerate - it will harden and set in the fridge the longer it's chilled. Will keep for up to 1 - 2 weeks!
From http://minimalistbaker.com/how-to-make-coconut-whipped-cream/