Coconut Whipped Cream

Ingredients

• 13.5 oz full-fat coconut milk , chilled for 1-2 days
• 1 tbsp honey, maple syrup or powdered sugar, add more as desired
• 1 tsp vanilla extract
• Place your can of coconut milk in the refrigerator for 1-2 days.
• Chill your mixing bowl for 15 minutes in the fridge.
• Open your can of coconut milk and scoop out the hardened coconut cream. Pour the coconut water into a separate storage container and use that in a future smoothie recipe.
• Use the coconut whipped cream right away or store in the refrigerator in a sealed container for up to one week.