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.
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.