Ingredients
1 (13.5 ounce) can coconut cream, refrigerated overnightNote: Sizes of cans vary by brand. A 15-ounce (444 ml) can will work!
2 tablespoons sugar
¼ teaspoon cream of tarter
Directions
1
After chilling your coconut cream, half of the can will be coconut milk and the other half should be a thick, dense layer of coconut cream. Open the can and scoop out the thickest of the coconut cream.
2
Beat the coconut cream with the cream of tartar. When the coconut cream begins to whip up and increase in volume, add the sugar and continue beating until thick.
3
Chill until needed.
Serves 2