1 (13.5- ounce) can full-fat coconut milk, refrigerated overnight
½ cup blueberries
1-3 tablespoons maple syrup
Instructions
Open the can of coconut milk and scoop the cream out into a blender. Reserve the liquid (you may need to use it to help blend or you can save it for a smoothie.
Add the blueberries and 1 tablespoon of maple syrup. Blend until smooth, adding another tablespoon or 2 of the maple syrup for a sweeter cream, and using a tablespoon of the reserved liquid if needed to blend.
Transfer to an airtight container and refrigerate for at least 30 minutes before using.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2019/07/29/easy-blueberry-coconut-cream-vegan-gluten-free/