1canfull-fat coconut milkrefrigerated overnight (see notes)
½tsp.pure vanilla extract
½tbsp.pure maple syrupoptional (see notes)
Instructions
Ensure your canned coconut milk has been refrigerated overnight.
Open the coconut milk and scoop out the solidified cream from the top of the can. Place cream in a small mixing bowl. (You will be left with some coconut water in the can. Save this and use for smoothies, or you can just drink as is.)
Add pure vanilla extract and optional maple syrup to mixing bowl. Using a hand held mixer, mix on med-high for 2-3 minutes, or until cream is light an fluffy.
Serve immediately, or store in refrigerator until ready to use. Will stay fresh in the fridge for 3-4 days.
Notes
The canned coconut milk needs to be refrigerated overnight. This will help the fat (cream) separate from the water (liquid) and allow you to scoop out the cream from the can.
The pure maple syrup is completely optional. Coconut cream is naturally sweet, so I find the added sweetener isn't needed. But, if you'd like some additional sweetness I'd start with ½ tbsp. pure maple syrup and adjust to your taste.