This dreamy whipped topping starts with the solid cream skimmed from a chilled can of coconut milk, whipped until it turns light, airy, and cloud-like. A touch of powdered sugar and vanilla extract round out the flavor, giving it that classic sweet, fragrant finish without any heavy dairy in sight. The trick is all in the chill: cold bowl, cold beaters, and a can that's been resting in the fridge overnight so the cream separates and whips up into soft, billowy peaks. It comes together in just a few minutes and holds beautifully in the fridge for days, ready to spoon over pies, cocoa, or fresh fruit. It's an easy staple to keep on hand for a fully plant-based dessert spread.
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Place the mixing bowl and beaters in the freezer for 10 minutes before whipping.
Open the chilled can of coconut milk without shaking it. Scoop the thick, solidified coconut cream from the top into the cold mixing bowl, leaving the thin liquid behind. Reserve the liquid for another use or discard.
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