COCONUT WHIPPED CREAM

COCONUT WHIPPED CREAM 1 can coconut milk or cream (full fat) 1/4 cup icing or confectioners sugar (to keep it low carb, use a natural occurring sweetener like these) Place sealed cans of coconut cream (or milk) in the refrigerator overnight. Without shaking or tipping the cans, open and scoop out the thick cream sitting at the top over the water. Transfer the cream to a bowl and discard the liquid left in the cans. Add the sweetener (or sugar) and beat on high using a hand mixer (or whisk) until thick and creamy (about 1-2 minutes). That's it! Use as a topping in place of normal whipped cream, or mix with fruit/berries for the ultimate dessert.