1 can full fat coconut milk (will use cream only)
1 T pure maple syrup
1/2 t vanilla extract
Chill can of coconut milk for at least 6 hours or overnight. Do not to shake as you want only the cream that floats to the top. Scoop cream into a chilled mason jar. Add maple syrup and vanilla extract, then screw the lid onto the mason jar. Shake vigorously for 3-5 minutes, until the cream is thickened and fluffier in texture. Serve right away on hot chocolate, over berries or over pie.
WASTE NOT WANT NOT
Freeze left over coconut milk or use in a smoothie or another recipe that week.