Vegan Whipped Cream

This cream is light with hints of vanilla, maple syrup and coconut. A delish addition to our espresso brownie, cookie or super coffee topper.

Ingredients:

1 can coconut milk (400 mL)

2 tbsp maple syrup

1 tsp vanilla extract

Directions:

1. Place a can of coconut milk in the fridge overnight

2. Scoop the solidified coconut milk into your blender and store the rest of the liquid in an airtight container in the fridge (great for smoothies).

3. Add maple syrup and vanilla and blend until smooth.

4. Ready to serve or store in the fridge in an airtight container.