7 ounces canned coconut cream
3 tablespoons powdered sugar
1 Frieda’s young coconut, water and flesh
Refrigerate coconut milk overnight to separate milk and cream. Once cooled, scrape coconut cream on top into small bowl and refrigerate. Freeze leftover milk from bottom for future use.
Open Frieda’s young coconut and pour water into bowl. Use spoon to scrape out flesh and add to blender container. Blend flesh with half of coconut water. Add more to reach nappe consistency (so it will coat back of clean spoon).
Add coconut mixture and cream to stainless steel bowl of stand mixer and refrigerate 10-15 minutes.
On low speed, using whisk attachment, blend mixture until soft peaks form. Add powdered sugar and blend 1-2 minutes until stiff peaks form.
Serve immediately, or for stiffer whipped cream refrigerate up to an hour.