Whipped Coconut Cream
Use this simple recipe as a replacement for whipped heavy cream; dollop on top of fresh strawberries and blueberries, or use to frost cupcakes. The coconut cream will begin to soften as it sits at room temperature, and will soften quickly on a hot summer afternoon so be sure to keep it chilled. You can easily re-whip it after you remove the container from the refrigerator.
2 cans coconut milk chilled for 12 hours
1 tablespoons raw honey (or maple syrup)
pinches sea salt