I like to keep a can of coconut milk in the refrigerator for this recipe. It’s super easy and great with fresh berries. It’s also pretty awesome in coffee.
- 1 can full fat organic coconut milk, refrigerated (I prefer the Thai Kitchen brand)
- 1 Tb maple syrup
- 1 tsp vanilla extract
Open the coconut milk and scoop off the thick upper layer. Water will remain in the bottom of the can – you can discard that or save it for a smoothie. Use a hand held mixer to whip up the thick coconut layer into a light, creamy mixture that resembles whipped cream. Add maple syrup and vanilla, and mix again to combine.
Note: this is best enjoyed immediately. If you return it to the refrigerator, use the blender to mix it again.