2 cups coconut heavy cream
1 tsp vanilla extract
5 Tbs powdered sugar
2 ½ Tbs arrowroot starch
Refrigerate the cans of coconut cream for at least 12 hours or more. Make sure you do not shake the cans!
Once chilled, open the cans and scoop out the thick coconut cream from the top of the cans. You can keep the watery part for smoothies or soups, or discard it.
Take a large clean bowl, making sure it’s completely dry and free of grease.
Add the coconut cream and whip with a hand mixer for 2 minutes until light and fluffy. Scrape down the sides of the bowl with a rubber spatula.
Add the vanilla extract and whisk to combine.
Sift the powdered sugar and arrowroot powder and add them to the bowl with the whipped coconut cream.
Whisk again for another 1-2 minutes until combined.