Coconut Whipped Cream

• 1 can of full-fat coconut milk (I have found the Thai Kitchen brand to work the best)

• 1 tbsp maple syrup or coconut sugar

• A splash of vanilla extract

• A small pinch of sea salt

Instructions

Place a can of full-fat coconut milk in the refrigerator overnight in the coldest part of the fridge. When you are ready to start the recipe, remove the can from the fridge and open. The coconut milk should have separated into two layers.

Carefully, scoop the hard white layer on the top into a mixing bowl. Set the other part aside for later use (you can use it in a smoothie) or discard. Next, add the maple syrup or coconut sugar, vanilla extract, and a pinch of sea salt. Blend together in a standing mixer on medium-high until smooth and creamy. Taste. Add more maple syrup or coconut sugar if you like it sweeter. Store in the fridge in an airtight container for 3-5 days.