You will need:
-1 can of full fat can coconut milk refrigerated for a few hours or overnight is even better **-The best brands are Native Forest or Natural Value which use BPA free lining in their cans**
-1/8 of a cup of unpasteurized local honey
-optional: pinch cinnamon and/or vanilla powder for more flavour (although we tend to make it plain but could be added for a fruit dip)
This is also a great topping for a sundae or banana split. Click here for our favourite coconut milk ice cream recipe. If you want plain vanilla ice cream omit the strawberries. If you don't have an ice cream maker you can use a stainless steel bowl - put in the freezer overnight, follow the recipe and put in stainless steel bowl in the freezer and take out every 10-15 minutes and scrape down the sides until you have ice cream.
Below is the finished product - coconut whipped topping. Enjoy!