- 1¾ cups full-fat coconut cream (canned), refrigerated overnight
- ¼ cup powdered sugar
- In a chilled bowl, combine all ingredients and whisk by hand to combine.
- Transfer the mixture to a chilled whipped cream charger, if available. Chill between uses, and discard after 2 days.
- If a whipped cream charger is not available, pour the whisked mixture into a freezer-safe bag and freeze for 20 minutes, then remove from the freezer and crush and