For topping: 1 13.5 oz can of very cold coconut milk (not low fat)
1 Tbs sugar
Combine all the ingredients, except for the topping, in a blender and blend until smooth. For the topping you will need a can of very cold coconut milk. Leave it in the fridge at least for a day, on few days before opening the can. The fat hardens and separates from the coconut water when very cold. Take the can out of the fridge just before preparing the toping. Carefully scoop all the hardened coconut fat into a medium or large bowl. Whip the cream on medium speed, using an electric mixer, until it gets stiff and fluffy. Add the sugar and whip a little more. Pour the milkshake into glasses and top with the coconut topping.