Whipped Coconut Cream - coconut milk

Method

• Using a spoon, carefully separate the thick, heavy cream from the top of the watery stuff below and put the thick cream in a medium sized ceramic bowl (big enough to use beaters in).
• Cover with plastic wrap and refrigerate for at least 1/2 an hour, up to 2 hours.
• Create the cold version of a double boiler (described above).
• Add the agave nectar or maple syrup and extracts.
• beat all ingredients together on a medium speed until peaks begin to form.
• You may want to taste test as you are beating, and add more sweetener if it tastes really coconutty.
• Refrigerate until ready to serve.
• Serve the way you would whipped cream.