1 Chill a large mixing bowl for 10 minutes before whipping the coconut milk.
2 Remove coconut milk from the refrigerator; scrape out the thickened cream leaving the liquid behind.
3 Place hardened cream in the chilled mixing bowl. Beat for 30 seconds with a mixer until creamy.
4 Add powdered sugar and vanilla, mixing until creamy.
5 Use immediately or refrigerate — the whipped cream will set in the refrigerator
NUTRITION INFO PER SERVING (2 tablespoons):
Calories 60 | Protein 0.4 g | Phenylalanine 15 mg