Coconut Cream

Put it on a spoon, a smoothie, a pie. I have had the most consistent results with Thai Kitchen brand organic coconut milk.

1 can full fat coconut milk, unshaken and stored in the fridge overnight (this causes the fat to separate)
~1/4 C powdered sugar, to taste
1 tsp vanilla, or any flavor you desire

Open the can and scoop out just the solid, fatty white top of the can into a (preferably¬†chilled) mixing bowl. Ideally, this solid portion should take up a good 2/3 of the can. If not, blacklist your wimpy brand of coconut milk. The watery portion should be saved for anywhere you would use nondairy milk, like a shake. Use an electric beater to whip it, whip it good. Stir in the powdered sugar and vanilla before you continue to beat it, to avoid a mess. Beat until fluffy, about 2 minutes. Store in the fridge. This keeps very well, and firms up really nicely the day after it’s made.

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