If you need a dairy free topping for your desserts, look no further! This pairs deliciously with just about any fruit or dessert you put it on. Just be sure to purchase regular coconut milk in a can (not light coconut milk) and put it in the fridge overnight (minimum) so the cream will raise to the top of the can. I've found the longer it's in the fridge, the easier it is to get the cream out. I put mine in for two days the second time I made this. And hang onto that leftover coconut milk! It's great in your morning smoothie!
Open your cans and scoop out the cream. You will have a bit of cream left behind in the coconut milk, but that's okay. You want avoid getting milk in with the cream as much as possible.
Using a blender or hand blender (you can try an electric mixer if you have a powerful one), beat together the coconut cream, honey and vanilla extract.
Put your coconut cream in a container and place it back in the fridge for a few hours to allow it to really solidify (if you can stand the wait!).
Note: If you find that even after chilling, the cream won't stiffen up, put it into a blender with 1 package of unflavored gelatin. Let it sit out for about an hour. Once it's thick as it should be, put it back into the fridge to chill further.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.