Peanut Butter Frosting
1 can full fat coconut milk - refrigerated at least 2 days.
1 tbsp vanilla
2 tbsp maple syrup - optional
Carefully scoop out as much heavy cream from coconut milk and save thin, clear liquid for your smoothies.
Whip coconut cream on high speed 1 minute. Add vanilla and whip for an additional minute. Refrigerate to thicken whipped cream further.