1 14 oz. can of coconut cream, chilled in the fridge 5-6 hours or overnight
1/2 Tbsp. coconut sugar
Chill a glass mixing bowl in the refrigerate along with your can of coconut cream.
Once chilled, remove the solid cream from the can and place in the glass mixing bowl. Drain any excess liquid away. Add the coconut cream
Using a handheld mixer, beat together until the coconut cream begins to form soft peaks, around 2-3 minutes.
Use immediately or chill in the refrigerator until ready to use.
If you can’t find cans of coconut cream, you can always use full fat coconut milk. It’s especially important to chill them overnight. In the morning, the cream will rise to the top. Usually only half of the can is cream. The rest is liquid so if you use coconut milk, you’ll need 2 14 oz. cans.