Coconut Whipped Cream

Place the can of coconut milk in refrigerator at least 24 hours before making the whipped cream, so it is well chilled.

Chill a metal bowl in the freezer for 15 minutes.

Take coconut milk out of refrigerator and remove lid. Gently scoop out coconut fat, placing it in the chilled bowl. Pour remaining liquid into a glass jar and store in the refrigerator, saving it for another use.

Using a hand blender, whip coconut milk fat until light and fluffy, about 1 minute. Whip in honey, vanilla extract, stevia, and salt.

Use right away or store in a glass jar in the refrigerator for up to 24 hours.