Refrigerate your can of coconut milk for 24 hours (see tips for more explanation).
Take the chilled coconut milk can out of the refrigerator (do not tip or shake the can). Open the can and scrape out the thick layer of coconut cream from the top of the can and place it in a mixing bowl.
Using a hand mixer, beat the cream for 3 minutes on medium-high until small peaks form. Add the honey and vanilla extract. Beat for 1 minute until fully incorporated.
Serve the coconut whipped cream immediately or you can store in the refrigerator for a week. Coconut whipped cream is great on desserts like pie, chia pudding, fruit and even coffee.
Serving: 1serving | Calories: 143kcal | Carbohydrates: 4.8g | Protein: 1.3g | Fat: 14.1g | Sodium: 8.8mg | Sugar: 3g | Vitamin C: 1mg