Coconut milk whip cream.

A thing of beauty.

Also a thing of profound simplicity.

All you need, really, is a well chilled (-like a couple of days in the fridge-chilled) can of full fat coconut milk and an upright or hand held mixer.

And you're in business.

If you want to go one step further and make things really amazing add in a good splash of pure Maple syrup and a drizzle of real vanilla extract.

So lovely.

You can use it to frost a cake or dollop it over fresh berries, you can stir it into hot chocolate or top off some iced coffee. Or you can eat it straight out of the bowl with a spatula.

As I may, or may not, generally tend to do...