New Recipe - Cinnamon Coconut Whip Cream (Paleo/Vegan)

Cinnamon Coconut Whip Cream 

Servings: 8

Serving size: 2 to 4 tbsp 

Ingredients:

2 - 13.5 oz full-fat coconut milk, chilled in the fridge for at least 24 hours

4 tbsp organic pure maple syrup 

2 tsp organic pure vanilla extract

1/8 tsp to 1/4 tsp cinnamon or more for a strong flavor

Directions:

1. Place both cans of the full-fat coconut milk in the fridge for at least 24 hours up to 48 hours.
2. Chill a glass mixing bowl and electric beaters in the freezer for 15 to 30 minutes.
3. Once the glass bowl is chilled remove from the freezer, open both cans of the full-fat coconut milk and scoop out the hardened coconut cream into the frozen bowl. Pour the coconut water at the bottom of the can into a separate storage container and use for future smoothies.
4. Using a hand mixer, beat the coconut cream on low setting number 1 and 2 for about one minute.  Add your maple syrup, vanilla and cinnamon and mix for another 1 to 2 minutes or until smooth and creamy. 
5. Use the cinnamon coconut whip cream right away or store in the fridge in a well sealed container for up to one week. Enjoy!!!