Whipped Coconut Cream

• 14 ounces coconut milk
• 1 tablespoon agave nectar or 1 tablespoon maple syrup
• 1 teaspoon vanilla extract

1. Using a spoon, carefully separate the thick, heavy cream from the top of the watery stuff below and put the thick cream in a medium sized ceramic bowl (big enough to use beaters in).
2. Cover with plastic wrap and refrigerate for at least 1/2 an hour, up to 2 hours.
3. Create the cold version of a double boiler (described above).
4. Add the agave nectar or maple syrup and extracts.
5. beat all ingredients together on a medium speed until peaks begin to form.
6. You may want to taste test as you are beating, and add more sweetener if it tastes really coconutty.
7. Refrigerate until ready to serve.
8. Serve the way you would whipped cream.

coconut milk, maple syrup, vanilla

Taken from www.food.com/recipe/whipped-coconut-cream-345550 (may not work)