a milk-free version of a rich, delicious whipped cream? Yes!
1 jar of coconut milk (refrigerated for at least a couple of hours)
2 tsp organic honey
1/4 tsp vanilla powder
raw cacao powder according to taste (for a choco version)
Scoop out the harder white coconut milk from the jar, leaving the clear watery liquid aside as this is not needed. In a large bowl, start whipping the coconut milk with an electric mixer. It will take several minutes before the coconut milk will start to change its consistency. Add the honey, vanilla (and sift in the raw cacao powder if you want to make a chocolate version). Keep mixing the coconut milk until you have a fluffy consistency. If your cream is too runny, place it in the refrigerator for a moment before serving on top of desserts, ice cream or whatever you can think of. For a vegan version, substitute the honey with agave syrup.