Coconut Whipped Cream

• Two 15-ounce cans unsweetened coconut milk, refrigerated overnight
• 1/2 cup confectioners sugar
• 1 vanilla bean, split lengthwise and seeds scraped

1. Open the chilled cans of coconut milk and carefully spoon the thick coconut cream into a medium bowl (you should have about 1 1/2 cups total).
2. Reserve the remaining coconut milk for another use.
3. Add the confectioners sugar and vanilla bean seeds to the coconut cream.
4. Using a hand mixer, beat the cream at moderately high speed until soft peaks form and the cream has nearly doubled in volume, about 5 minutes.
5. Refrigerate or serve immediately.

unsweetened coconut milk, confectioners sugar, vanilla bean

Taken from www.foodandwine.com/recipes/coconut-whipped-cream (may not work)