This light and cream dessert topping is dairy-free. Use as a topping for fruit, cakes and waffles.
1 (15 ounce) can coconut milk or coconut cream
Icing sugar, to taste
Chill can of coconut milk or cream in can in fridge until well chilled for 4 to 6 hours or overnight.
Open the can of coconut milk. There should be a firm, hardened layer on top. (Note: do not use low-fat coconut milk and some coconut milks have certain stabilizers in them and will not solidify as well.) Carefully spoon out just the solidified layer into a bowl, reserve the liquid for other uses.
With electric beaters or whisk, beat until light and fluffy. Sweeten with icing sugar, to taste.
Yield: About 1/2 cup.