Coconut Whipped Cream
  1. Keep the cans of coconut milk in the fridge until you are ready to use, or chill in the fridge for a minimum of 4 hours. Chill a stainless steel or glass bowl with beaters in the freezer.
  2. Carefully open the cans of coconut milk and remove the solidified part with a rubber spatula, (save the liquid part for smoothies later). Beat the thick coconut cream in the chilled bowl with a hand mixer until thick and fluffy.
  3. Gradually beat in the powdered sugar and coconut flour, 1 Tbsp at a time, until desired consistency is reached. Add vanilla and serve immediately.