Coconut Whipped Cream

2 cans full-fat coconut milk
1 cup powdered sugar


Place cans of coconut milk in the refrigerator for a minimum of 24 hours. 

Place mixing bowl and whip in the freezer for at least 3 hours.

Open coconut cans at the bottom with a bottle opener, and drain the coconut water into a jar to use for another recipe, such as a smoothie.

Now open the top of the can with a can opener and scoop out the thick cream.

Take your bowl and whip out of the freezer and set up the mixer.  The bowl and whisk need to stay cold, so move quickly.
 
Start mixer on low and move up to medium speed.  As the coconut milk starts to whip and increase in volume, gradually add the powdered sugar.

Mix until fluffy like whipped cream.

NOTE:
If you make this on a regular basis, always keep two cans of coconut milk in the refrigerator so you have them when you need them.