yields 1 generous cup
1 can full-fat coconut cream chilled at least 24 hours, such as Thai Kitchen brand
1 just-ripe banana
1 TBSP powdered sugar
1 tsp lemon juice
1 tsp vanilla extract
Spoon the solid fat from the chilled can of coconut cream (reserve liquid for another use). You should have one rounded cup of chunks (not firmly packed).
Puree all ingredients in a food processor until smooth and fluffy. Leftovers may be kept for several days in an airtight container.