This is an excellent topping; especially for those who do not do dairy, or just want a really yummy sauce. It looks like whipped cream, but the flavor is deeper and richer with infused tastes of coconut, honey, and vanilla.
Chef’s Note: I apologize for the lack of step-by-step photos. I was making this dish for a lady’s group Sunday brunch. But it came out so good that I felt I just had to post it… I did manage to get a good final shot.
Chef’s Note: Why leave the can of coconut milk in the fridge overnight? The next day when you open the can, you will have two things:
1). A bunch of thick coconut cream.
2). A bunch of coconut water.
If you don’t refrigerate the can, this recipe will not work.
Open the can, and place the thickened cream in a bowl, you should have about a cup of thick coconut cream.
Add the honey, vanilla, and cinnamon.
Use an electric beater, and beat the cream until stiff peaks begin to form.
Keep refrigerated until ready to use.
Chef’s Note: This is not something that you want to use on anything hot… like fried bananas because it will melt almost as fast as you add it.
Serve with the sliced fruit, or your personal favorite. In addition, try it on some ice cream. So yummy. Enjoy.