1 (13.5 oz) can coconut milk - refrigerated overnight
1 tsp vanilla extract
Optional: 3 drops organic liquid stevia for extra sweetness
Peaches (or your favorite fruit)
Fresh mint leaves - chopped
1. Remove coconut milk from the fridge. Flip over. Open can and pour out the coconut
water. Scoop coconut cream into a bowl.
2. Add vanilla extract and/or liquid stevia.
3. Using a stand mixer or hand beaters, whip the coconut cream on medium-high for
about 3 minutes until soft peaks form.
4. Serve with peaches, berries, cobbler, granola, waffles . . . (anything that you'd put whipped cream on!)
5. Garnish with fresh mint.
Note: you can store any unused whipped coconut cream in a sealed container in the refrigerator for
several days. It will firm up a bit, so you always can re-whip it if you'd like it fluffier.