Yield: Approx. 2 cups
Time: 10 minutes plus refrigeration time
1 can full fat coconut milk
1 Tbls maple syrup or honey
Place your can of coconut milk upside down in the fridge for several hours (overnight is good).
Once the can is chilled well, open the top WITHOUT shaking it and spoon out that creamy thick white layer leaving all the water behind (don't throw it out though, save it for your next smoothie!).
In a small mixing bowl, beat with a hand mixer starting on low and slowly moving to a higher speed moving your mixer up and down to get a lot of air mixed in.
serves up best when freshly whipped but can be covered w/an airtight lid and stored in the refrigerator for a short amount of time before it begins to break back down.
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