Whipped Coconut Cream
premium, full fat canned coconut milk
optional: powdered sugar
place the can of coconut milk in the fridge for at least 24 hours. Once it has chilled completely, open the can [DO NOT SHAKE IT, TURN IT, OR OTHERWISE JOSTLE THE CONTENTS BEFOREHAND] and scoop out the thick cream sitting ontop into a large bowl, or standmixer bowl.
Either whip with a stand mixer, or with a hand mixer, until smooth and creamy, then enjoy! [optional:add icing sugar to thick the whipped cream even more, but I found it plenty rich and thick without added sugar]
What would you love to top with Coconut Cream? I enjoyed it thouroughly on my pumpkin pie for Thanksgiving, but I bet it would be equally good on cake, or as a dip for fruit.