1 can Thai Kitchen brand coconut milk
1/4 c. powdered evaporated cane juice (or agave nectar or other sweetener)
1 T. corn starch
1 t. vanilla
- Chill the coconut milk in the fridge overnight.
Chill a mixing bowl and beaters in the freezer for 1 hour.
Pierce the bottom of the coconut milk can to allow coconut water/liquid to drain.
Open top of can, and scoop hardened coconut fat into chilled mixing bowl.
Mix with chilled electric beaters until broken up and starting to smooth.
Add powdered sugar, corn starch, and vanilla.
Whip with beaters until resembles consistency of whipped cream. If the coconut milk was set up, the texture should quickly become very much like whipped cream. If it was a bit (or a lot) runny, it'll take longer.