Ingredients:

• 1 can unsweetened full-fat coconut milk

• Powdered sweetener of choice 

• Monk fruit, stevia, coconut sugar

Directions:

1. Chill can of coconut milk in the refrigerator for 30 minutes to an hour (overnight if desired) to harden the meat portion of the can. 

2. Open a can of coconut milk and take out the meat (or thick) portion of the can and put into a bowl.  **Save the liquid portion and put in ice cube trays to freeze for smoothies or later use. 

3. With a kitchen hand mixer, whip up the coconut milk until it starts getting fluffy. 

4. Add your sweetener of choice to your desired taste to the bowl and blend for another minute or so. 

5. When it gets to desired texture, use right away or store in an airtight container (good for a week or so in the fridge). 

We use this recipe in the summer when peaches are in season for peaches and cream. Or, in the fall with all of the pumpkin pie desserts.