Ingredients:

 

1 can full fat coconut milk - refrigerated at least 2 days.
1 tbsp vanilla

2 tbsp maple syrup - optional

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Directions:

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.