Whipped Coconut Cream

• 13.5 oz. can full fat coconut milk
• ¼ c. powdered sugar

Many canned coconut milks have naturally separated, but to ensure separation, place the entire unopened can into the refrigerator overnight. To extract the coconut cream, turn the can upside down and open the can with a can opener. The coconut water will be the first layer in the can and should be carefully poured into a dish, reserve for another use. The next layer will be thick, white coconut cream.

Scoop out the cream and place into a medium-sized, chilled mixing bowl. Add sugar and mix on high speed using a hand-mixer until a thick cream forms. Note that unlike heavy cream, coconut cream will not double in volume. Use immediately.