Vegan Coconut Whip

• 2 (13.5-ounce) cans Thai Kitchen coconut milk
• 1/4 cup agave nectar
• 1 tablespoon vanilla extract
• Pinch of sea salt

1. Place the cans of coconut milk in the refrigerator overnight so they are very well chilled.
2. Take the cans out of the refrigerator.
3. Remove the lids from the cans entirely and gently scoop out the solid coconut cream, placing it in a bowl.
4. Pour any remaining liquid coconut water into a jar for another use.
5. Whip the coconut cream with a handheld mixer for 1 minute, until light and fluffy.
6. Whip in the agave nectar, vanilla extract, and salt.
7. Use immediately or store in a glass Mason jar in the refrigerator for up to 24 hours.

kitchen coconut milk, nectar, vanilla, salt

Taken from www.epicurious.com/recipes/food/views/vegan-coconut-whip-379065 (may not work)