For best results chill your mixing bowl in the freezer before making this.
If using coconut milk, take it out of the refrigerator and slowly open the cans. Using a spoon, scoop and measure out the top thick white layer and put it into the mixing bowl. Try not to get any of the water that has settled at the bottom.
If using coconut cream, simple measure it and put it in the mixing bowl.
You can also add the other ingredients now, or wait to add them after some whipping.
Using a beater or whisk attachment on a stand mixer, beat the thick coconut cream until nice and fluffy.
If you didn’t add the sugar and vanilla, add it now and beat again until mixed in.
Serve on anything and everything!
Notes
Coconut cream is the top layer from a can of full fat coconut milk, stored in refrigerator for 2-3 days or freezer for 2-3 hours. You need about 1 can of full fat coconut milk to get ½ - 1 cup coconut cream (it varies by brand). Some brands also sell the cream alone (like Thai Kitchen).
The brand of coconut milk will make a difference as they are all different in flavor and texture. So the end result may be more or less whipped. A smooth coconut cream will work best.
Powdered sugar leads to the lightest texture, but cane sugar works too. You can also use maple syrup or date paste but it will affect the end texture a bit.
This makes about 4-5 cups, depending on how whipped it gets. Serving size is ¼ cup.