Coconut Whipped Cream
Vegan, Egg Free, Dairy Free, Gluten Free and Nut Free
Ingredients 
*For 800g of coconut whipped cream approximately.
2 cans of Coconut milk
100g Powdered sugar
2 tablespoons of Corn starch
Directions
1.Put the can in the fridge 24 hours before using them.
2.Put the tools you are going to use in the freezer (whisk, bowl), at least one hour before whipping the cream.
3.Open de cans gently. The fat from the coconut should be on the upper side of the can, separated from the water. Carefully, use a spoon to take just the fat and put it in the bowl where you are going to beat it.
4.Start beating it, and halfway add the powdered sugar and corn starch slowly.
5.Keep beating it until it is properly mixed.
6.Put it in the fridge to harden it.
7.Keep it in the fridge until further usage.
*It's essential for the can to contain, at least, 60% coconut extract. This is the fat percentage necessary to get a proper result. Coconut milk with this characteristics can be found in herbalists and asian food stores.
*Both the bowl and tools (whisks) must be very cold to beat the cream.
*To get a more solid result, you can add, together with the corn starch, cream of tartar. This can be found in herbolists and specialty shops.
*Keep the coconut whipped cream in the fridge until further usage.
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