- unsweetened coconut milk (not light)
this brand is a good one because it is very thick
- 4 - 6 Tbsp of brown sugar (or to taste)
- a tiny bit of vanilla extract
- shredded coconut (as much as you like)
Refrigerate the coconut milk (in the can) over night....do not shake it! Then, when you are ready to make the whipped cream, pierce a hole at the bottom of the can with a pointed can opener and let all of the juice out. Open the top of the can and spoon out the coconut cream into a mixer. Whip the cream for about 30ish seconds and then gently whip in brown sugar and vanilla. Fold in the shredded coconut.
Serve some fresh fruit and top it off with some whipped cream!