Ingredients: 1 (13.5 oz) can full-fat coconut milk or coconut cream, chilled overnight 1-2 tablespoons powdered sugar (optional)
Instructions: Chill a mixing bowl in the refrigerator for 10 minutes.
Remove the chilled coconut milk from the fridge. Scoop out only the hardened coconut cream, leaving the liquid behind. Add the cream to the chilled bowl.
Using a hand mixer or stand mixer, beat the coconut cream on high speed for 2-3 minutes until light and fluffy. Be careful not to overbeat.
If the whipped cream is too thick, add a tablespoon of the reserved coconut liquid or non-dairy milk and beat until smooth.
Add powdered sugar to taste and beat until just combined.
Use the whipped cream immediately or store covered in the refrigerator. It will firm up more as it chills.
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