For those that can't eat dairy or really don't like the sound of the bacteria, pus, blood and mucous found in milk (true story look it up) but still want a delicious whipped cream recipe here it is baby!!!
2 Cans Thai Kitchen Coconut Milk (don't buy low fat, get full fat)
1 1/2 C. Powdered Sugar (organic if you can)
Chill your coconut milk cans in the fridge for 2 days upside down. Keeping the cans upside down pierce the bottom with two holes using a juice can opener, drain the coconut water into a bowl and save to drink or use in other recipes.
Pour the milk into another bowl and beat on medium for a few minutes then add your powdered sugar and beat on medium for another 2 minutes or so or until mixed well. You can add vanilla extract if you'd like. Add enough to your taste.
Serve immediately or you can store in fridge for up to 3 days. This makes a butt load so feel free to freeze the unused portion. Delicious in fruit salad!!!
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