Chill can of coconut milk overnight at a minimum. (We keep our cans in the refrigerator so one is always handy.)
Get a medium mixing bowl and hand mixer with whip attachment ready to go.
Carefully open the can of coconut milk without tipping it. Because the contents are cold, solid coconut cream will be on top with coconut water beneath it.
Skim the solid coconut cream off of the top and place in mixing bowl. Using hand mixer, whip until it begins to thicken.
Incorporate confections/powdered sugar with hand mixer.
A Tablespoon at a time, mix in tapioca starch. It will noticeably thicken as you add it. It may only take one tablespoon to thicken your mixture depending on how well it separated.
Once you have reached the thickness you desire, mix in vanilla bean paste or vanilla extract. I much prefer vanilla bean paste here as you can see the pretty flecks of the vanilla bean as well as taste the more noticeable vanilla notes in vanilla bean paste.
Chill in the refrigerator until ready to eat. Will keep for a few days.
The leftover coconut water is great to add to smoothies, green juices or cocktails. No need to waste it!
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.