Coconut Milk Whipped Topping
1 can coconut milk (full fat)
¼ cup powdered sugar
1 teaspoon vanilla extract
1. Refrigerate the can of coconut milk overnight or for at least 6 hours.
2. Carefully open the refrigerated can, being careful not to disturb the contents and carefully spoon out solidified fat from the top of can into a clean bowl. Try not to get any of the coconut water/liquid from the bottom of the can into the bowl.
3. With an electric mixer, start beating about 1 minute. Stop the beater and add in the vanilla and powdered sugar. Continue beating, scraping the sides if necessary, until stiff peaks form. Depending on your mixer and the bran of coconut milk you used, this will take another 1-3 minutes.
4. Either use right away or refrigerate. Will last 3-5 days in the refrigerator.