14ozcan of coconut cream(or full-fat coconut milk)
¼cupconfectioners’ sugar
½tspvanilla extract
Instructions
Chill your coconut cream or coconut milk in the refrigerator overnight. When opening the can, try not to shake.
Scoop the top hardened cream only, leaving behind the liquid part (save it to use on something else).
Place the cream in your chilled mixing bowl. Use a chilled whisk beat or a stand mixer for about 1 minute. The cream should be thick but still a little runny.
