This recipe requires a little pre-planning – the coconut cream, mixing bowl, and beaters need to be very cold – but it's well worth the wait. Leftover whipped cream will keep for about 1 week in the fridge.
I buy small cans of coconut cream from Trader Joe's – they're perfect for recipes like this one. If you can't find coconut cream, you can make it by refrigerating a can of full fat coconut milk overnight. Open the can very carefully – the cream will be in a solid mass at the top. Scoop is out and save the coconut water underneath for smoothies or to use in this drinking chocolate recipe.