Good Food, Good Life, 365 – Whipped Coconut Cream

Whipped Coconut Cream

1 (13- to 14-ounce) can full fat coconut milk, refrigerated at least 12 hours before whipping

1 tablespoon honey

1 teaspoon vanilla extract

Remove can of coconut milk from refrigerator. Open the can and spoon the solid coconut cream at the top of the can into a 4-cup glass measure or glass mixing bowl. Save the remaining liquid in the can for another use. Use an electric hand mixer to beat the cream until smooth. Add honey and vanilla and beat until cream is thick and fluffy. Use immediately or store, covered, in refrigerator