First be sire your coconut milk is has been refrigerated for several hours. You want the fat in the coconut to solidify. I usually let it set overnight to make sure it is solid enough.
You can even chill your mixing bowl with it so you don't have to remember to do it 30 minutes before you start the recipe the next day. If not be sure to chill a medium sized stainless steel (preferably) mixing bowl approximately 30 minutes before you are ready to make the cream.
Ok now that both the mixing bowl and the coconut milk is chilled. Open can and remove lid.
Scrape out the thickened cream and leave the liquid behind. I like to use the liquid in my smoothies or even as the liquid in my next batch of donuts.
Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a hand mixer until creamy. Then add vanilla (optional) and powdered sugar and mix until creamy and smooth - about 1 minute. Taste and adjust sweetness as needed.
Use immediately or refrigerate - it will harden and set in the fridge the longer it's chilled. Will keep for up to 1 - 2 weeks!
Note: If your coconut milk didn't harden, you probably just got a dud can without the right fat content. You can try to stabilize it by using tapioca flour - 1 to 4 Tbsp - during the whipping process.
You can change the flavors by adding fruit purée for additional fun flavors! But it will loosen and best to use the tapioca flour to help stabilize it further.
Well, here is what all of us food conscious folks have been waiting for, something edible and delicious and FUN and easy that contains a whole day's vitamins, minerals, trace minerals and more. Yes, shakes are great, but sometimes you just want to bake your own without having your body slide into the ditch. This mix is miraculously easy and adaptable for meals or snacks. And you know that every bite is good for your body. It has my highest recommendation - Zoe Keithley, Author and Independent Writer, California