Whipped Coconut Cream
400ml-tin coconut cream 2–3 tablespoons icing sugar ½ teaspoon vanilla extract Chill the tin of coconut cream in the fridge for at least 12 hours.
Remove from the fridge without shaking the tin and take off the lid. Spoon out the thick, set layer of cream and place in a large bowl with the icing sugar and vanilla. Whisk until thick and light, adding more sugar if desired. This can take 10 minutes. Cover and chill until ready to use. The cream will keep for 1 week.