This vegan cream is excellent for pittas and add a light coat to tarts or fresh fruits.
1 can of coconut milk without the guar gum ingredient. Guar gum do not allow the cream to separate from the water. We want the milk to be separate.
1 tsp vanilla
1/3 tsp coconut sugar
Place can in the fridge overnight.
Remove the chilled can from fridge and FLIP it upside down.
Open the can and our the coconut liquid into another bowl.
Scoop the coconut cream into your chilled bowl.
Whip the cream.
Add in a touch of sweetener and vanilla extract and whip it again.