Step 1

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

Step 2

Chill a metal bowl in the freezer for 15 minutes

Step 3

Take the coconut milk out of the refrigerator and remove the lid

Step 4

Gently scoop out the coconut fat, placing it in the chilled bowl

Step 5

Pour the remaining liquid into a glass jar and store in the refrigerator, saving it for another use

Step 6

Using a , whip the coconut milk fat until light and fluffy, about 1 minute

Step 7

Whip in the honey, vanilla extract, stevia, and salt

Step 8

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