Powdered Sugar, to taste
Small pinch of salt
other extracts, powders, flavorings (e.g. matcha powder)
Refrigerate coconut milk at least 4 hours (or overnight).
Remove coconut milk from refrigerator (making sure to not shake the can). Open can and scoop out the fatty cream and put into mixing bowl. Save clear liquid for use in other desserts.
Sift in powdered sugar, vanilla extract, and salt. Using electric mixer, whisk the cream until you see soft peaks. For additional sweetness, add more powdered sugar and keep mixing. If coconut cream is not whipping up, add tapioca starch 1 tbsp at a time and mix. Refrigerate until ready to consume.
Thai Tea Mix
granulated sugar (or preferred sweetener)
cashew milk (or preferred plant-based milk)
Optional: additional sugar
Pour Thai tea mix into infuser or bowl (will need to strain later if you use bowl)
Boil water and pour it onto the tea leaves. Stir in sugar. Let tea cool with tea leaves still steeping. Chill in refridgerator.
Fill a glass 1/2-3/4 of the way with tea. Fill the rest with with cashew milk and add additional sweetener to taste. Add ice if preferred.
whipped coconut cream
granulated sugar (fine granules)
In a heat-safe glass, pour prepared Thai tea into a heat-safe glass 2/3 of the way. Then top off with whipped coconut cream (make sure to leave some room at top).
Sprinkle sugar onto surface of whipped coconut cream (make sure it's an even layer). Using a blow torch, brûlée your cream in small sections. You should see a hard caramelized shell.