5 minutes
serves 6
1 can full fat coconut milk, refrigerated overnight
1 lemon, zested and juiced
2 Tablespoons pure raw honey (or sweetener of choice)
1 teaspoon pure vanilla extract
1. Scoop just the cream that has risen to the top of your refrigerated coconut milk can and place in a bowl or stand mixer. You can use the remaining liquid for a smoothie or discard it, but we won't need it for this recipe.
2. Whip the coconut cream with a hand or stand mixer until peeks form (just like regular whipped cream).
3. After peaks form, add the remaining ingredients and mix until well incorporated.
4. Keep refrigerated until ready to serve.
Kelly from Primally Inspired