Chill the coconut milk/coconut cream cans in the fridge overnight or 8 hours.
Sift the icing/confectioners sugar in to a mixing bowl.
Sift the strawberry powder in to the mixing bowl and use a whisk to stir in to the sugar until the two are mixed completely.
Next measure out the coconut cream and add it to the bowl. Using the hand mixer, mix on medium to high speed until fully mixed in. Scrape the sides and the bottom of the bowl with a spatula and mix again to ensure there are no powdery bits.
Place in the fridge for a couple of hours before using. May be stored in the fridge for up to 5 days and may also be frozen.