- 1 Can can organic unsweetened coconut milk<br />
- 3 tbs. unsweetened coco<br />
- 2 tbs. honey
- 1/2 tsp. vanilla
- 1/2 tsp. rum (optional)
Chill the coconut milk in the refrigerator for at least 24 hours. Chill your beaters and bowl for about an hour.
Open the can of coconut milk and remove the top solid part of the milk into the bowl. Save the rest for of the liquid for another recipe (I used mine in mashed potatoes).
With chilled beaters whip on high for about 5-7 minutes until stiff peaks form. Fold in the next four ingredients, whip for about 1 more minute and spoon into serving dishes. Place in refrigerator and chill for about 30 minutes.