Coconut Whipped Cream
 
Makes about 2¾ cups
Ingredients
  • 1 (13.5-ounce) can (400 grams) full-fat coconut milk
  • ¼ cup (30 grams) confectioners’ sugar
  • 1 cup (240 grams) heavy whipping cream, chilled
Instructions
  1. Place unshaken coconut milk can in refrigerator overnight.
  2. Open can of coconut milk, and skim solid fat from top and bottom into a small bowl; discard thin coconut liquid.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat coconut cream and confectioners’ sugar at high speed until smooth and light, about 2 minutes. Transfer to a small bowl; set aside.
  4. In mixer bowl, beat cream at high speed until soft peaks form. Add whipped coconut milk, and beat until stiff peaks form. Cover and refrigerate until ready to use.
Recipe by Bake from Scratch at https://bakefromscratch.com/black-bottom-coconut-pie/