Vickys Whipped Coconut Cream, Gluten, Dairy, Egg & Soy-Free

• 400 ml can full fat coconut milk
• 2 tsp maple syrup
• 1/2 tsp vanilla extract

1. Start by refridgerating the can of milk.
2. I leave mine overnight, it should be ready after around 6 hours though.
3. This separates the cream which will float to the top of the can and solidify
4. Also put your mixing bowl in the fridge for half an hour so it's nice & cold before you start
5. Take the can out of the fridge and gently turn it upsides down so you don't mix the milk with the cream again.
6. Open the bottom with a can opener
7. Drain the liquid out - don't throw it out, you can put it in a smoothie or something - and scrape the cream into the cold mixing bowl
8. Use a whisk, manual or electric, and whip the cream until it gets a bit fluffier
9. Add the vanilla and syrup (you could use powdered sugar too) and whip again
10. Best eaten immediately but can be stored in the fridge for up to 2 days.
11. Just whip it again before using as it'll sink back down
12. Yields around 120 mls or half a cup

full fat coconut milk, maple syrup, vanilla

Taken from cookpad.com/us/recipes/338524-vickys-whipped-coconut-cream-gluten-dairy-egg-soy-free (may not work)