Step 1

Place a can of coconut milk in the refrigerator without shaking or moving it overnight.

Step 2

Open the can without shaking and spoon out the thick cream at the top of the can, transfer to a medium mixing bowl and discard the liquid left behind.

Step 3

Add the sugar and whip using a hand mixer until creamy and thick, about 1 minute on high.

Step 4

Refrigerate until ready to use, best if used within 2 hours.

Step 5

If it stays longer and hardens, whip it once again.