1 can coconut milk
2 teaspoons maple syrup
½ teaspoon vanilla beanPlace can of coconut milk in the fridge and leave overnight. This will allow the milk and the cream to separate.
Take the coconut cream out of the fridge. Turn can upside down and open, scoop out the cream and put in a mixing bowl. Save the milk to use in baking or smoothies
Add vanilla and maple syrup to the cream
Whip the cream for a couple of minutes with an electric mixer until it is fluffy
SOURCE: Casey Jade