Start by placing your can of coconut milk or cream in the refrigerator overnight.
Before you begin whipping, place your mixing bowl in the freezer for about 10 minutes.
Carefully open the can without shaking it and scoop out the thick cream into your chilled mixing bowl.
Add the icing or confectioners sugar to the bowl with the coconut cream.
Using your electric mixer, beat the coconut cream on medium-high speed until it becomes light and fluffy.
Taste your Coconut Whipped Cream and adjust the sweetness as necessary.
Your Coconut Whipped Cream is now ready to serve or store!
