by the vegan bee
2 cans full fat coconut milk
1/3 cup powdered sugar
1-4 Tbsp tapioca flour or cornstarch
1 Tbsp vanilla extract
Chill coconut milk (in the can) in fridge at least 24 hours in advance. You want the cream to be solid on top to be separated from the coconut water underneath.
Remove the solid coconut cream from cans. Add powdered sugar and mix using electric beater for 2 or more minutes. Add tapioca flour or cornstarch 1 Tbsp at a time while mixing. Whipped cream should be somewhat stiff (I usually add 2 Tbsp and achieve desired consistency). Add vanilla and mix thoroughly. Chill until ready to use.