This is a light and delicious alternative to the "normal" whipped cream.
1 can of coconut milk
1 tablespoon maple syrup
Vanilla extract to taste
Store the coconut milk in a refrigerator for 24 hours. Open the can, and drain the liquid. Whip the solid with maple syrup and vanilla. Serve on your favorite dessert.
Low fat coconut milk will not work with this recipe. The refrigeration separates the solids from the liquids. I use the liquids for sauces or smoothies. You can replace the maple syrup with Agave or powdered sugar. Also, instead of vanilla, you can use almond extract, peppermint, etc. based on the dessert you are using.
This takes no more than 5 minutes to make.