Coconut whipped cream is a perfect topping for a wide variety of desserts! Make this dairy free topping and enjoy it with ice cream, cake, or pie.
Place the can or container of full fat coconut milk in the refrigerator for at least 8 hours or overnight.
Once it's chilled, carefully open the can and scoop out the coconut cream. Discard any coconut water or liquid. Place it in a mixing bowl along with the powdered sugar and vanilla extract.
Beat on medium high speed until soft peaks form. Taste and adjust the amount of sugar if needed.
Enjoy immediately or store in the refrigerator. It will firm up in the refrigerator, but it will keep for about 5 days.
This is best eaten right away. You can refrigerate it for a 5 days, but it won't be as light and fluffy.