whipped cream

By Jody

Ingredients

• 2 (14 oz) can full fat coconut milk
• 1/3 c powdered sugar

Preparation

Step 1

1) Chill coconut milk in refrigerator from 4 - 12 hours. Chill whisk attachment from mixer, if room in fridge.
2) Attach whisk attachment to mixer. Open cans of coconut milk, being careful not to stir or shake the contents inside. Carefully scoop the top, thick part of the coconut milk from inside the can; discard the remaining coconut liquid/water. Place thick coconut cream in a medium mixing bowl; add sugar.
3) Whip until just smooth and thick, about 20 seconds. Do not overmix—mixture will fall and become thin. Use whipped cream immediately, or refrigerate up to 4 hours prior to use.