Coconut Cream

1 pkg. (454g) Pelmen Foods Dessert Perogies ( )
400 ml Can coconut milk (Aroy-D brand or one containing only coconut extract & water)
9 g Vanilla sugar
1 tbsp. Virgin coconut oil
1 tbsp. Toasted coconut

Place can of coconut milk in refrigerator overnight to thicken.
Add thicken coconut milk to a metal bowl with vanilla sugar. Reserving coconut water for future use. Beat coconut cream on high until nice and fluffy. Refrigerate until ready to use.
Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Drain perogies and set aside.
In a large non-stick pan, heat coconut oil over medium heat. Add perogies and sauté for 5-6 mins.
Place on platter, sprinkle with toasted coconut and serve with coconut cream.

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