Step 1

Chill the coconut milk can in the fridge overnight, or for at least 8 hours.

Step 2

Before whipping, place a large mixing bowl and the beaters of your hand or stand mixer in the freezer for 10 minutes to chill.

Step 3

Carefully open the can of coconut milk without shaking it, and remove the lid. You'll find a thick layer of coconut cream on top. Gently scoop out the coconut cream solids, leaving the liquid behind. You can reserve the liquid for future smoothies or other recipes.

Step 4

Using a hand or standing mixer, beat the coconut cream for one minute or until fluffy.

Step 5

Add the powdered sugar and vanilla extract. To ensure a smooth texture, I recommend sifting in the sugar.

Step 6

Beat for an additional minute or until smooth and creamy.