1 15 oz. can chilled coconut cream
3 Tbsp honey
1 teaspoon vanilla
1. Open the can of coconut cream and drain out the non-solid liquid. Make sure to only use the solid part of the canned coconut cream, or it will be a mess!
2. Combine all three ingredients in a medium bowl. Blend on high speed with a hand or standing mixer for 30 seconds until well combined. Do not overmix or it will be chunky. You’ll know it’s done when the texture is “drippy” and not “fluffy.” That will come from chilling it.
3. Chill in the refrigerator for at least 30 minutes to thicken. Keep chilled in the refrigerator for up to 2 weeks. Delicious on pancakes, waffles, pudding, and fruit!
Inspired by Whole Food for 7