Coconut Whipped Cream
1 can (13.5 oz) full-fat can coconut milk
1 tsp. vanilla extract
stevia, to taste
Place can of coconut milk in refrigerator overnight. Remove next day, and carefully scoop off the solid creme on the top. Reserve the liquid to use in smoothies, soups or other recipes. Place solid creme in high speed blender (can use standing mixer also), along with other ingredients. Add vanilla and stevia. Whip at high speed for 20-30 seconds until fluffy. Serve immediately. Stores well in refrigerator.