coconut whip (topping)

thefirstmess.com/2013/05/15/little-vegan-chocolate-tarts-spelt-olive-oil-pastry-recip/

1 can of full fat coconut milk, refrigerated for 24+ hours
1-2 tbsp maple syrup
1/2 tsp vanilla extract

Open the can of coconut milk and extract the solid mass of coconut cream from the top of the can (and only the solid mass). The leftover milky water is a nice addition to a smoothie.

Put the solid coconut cream into a medium bowl. Add the maple syrup and vanilla. Beat everything together with a hand mixer on high for a minute or so, or until you’ve achieved an airy whipped-cream-ish result. Store this in the fridge until you’re ready to use it.

Garnish with chopped almonds, cocoa powder dustings etc.