1 Tablespoon Raw Honey/Maple Syrup or a few drops of Liquid Stevia
1 Teaspoon of Vanilla Extract
Scoop cold coconut cream into a medium size mixing bowl.
Whip up the cream using an electric mixer.
Add sweeter and vanilla.
Refrigerate dip until ready to serve.
This recipe makes approximately 1 cup of dip.
Serve with fresh fruit or coconut flour graham crackers. Enjoy!
*Coconut cream is the cream on top of cold coconut milk (I use this coconut milk). I suggest refrigerating the coconut milk overnight before making this dip. The coconut water will pour out easily leaving the cream on top.