2 (14-ounce) cans full-fat coconut milk
1/3 cup vegan powdered sugar
Chill coconut milk in refrigerator for 4 - 12 hours. Chill the whisk attachment from mixer in the refrigerator as well.
Attach whisk attachment to mixer. Open cans of coconut milk. Be careful not to stir or shake the contents inside. Carefully scoop the top, thick 'cream' from the coconut milk from inside the can; Reserve the remaining coconut milk/water for smoothies - or other recipes. Place the thick coconut cream in a medium mixing bowl. Add sugar.
Whip the coconut cream and sugar until just smooth and thick, about 20 seconds. Do not over-mix or the mixture will fall and become thin.
Use whipped cream immediately, or refrigerate up to 4 hours prior to use.
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