The cream has the natural sweetness of the honey and coconut with a lemon flavour from the lemon zest.
- 270 ml can of coconut cream (placed in the fridge upside down overnight)
- zest of one medium lemon
- 1 tsp honey
- Once your coconut cream has been cooled in the fridge overnight open with a can opener and scoop all the thick cream that has settled on the top into a hand blender or a bowl to whisk.
- Place the honey and the zest with the coconut cream in the hand blender and turn on, blend for about 2 minutes then scrape the sides down, if the cream is not thick yet, blend again until the honey, zest and coconut cream has been whipped together and thickened it could take 5 minutes (you may need to scrape the honey as it may stick to the bottom)
- Store in the fridge.
- Serve with my Ciambella Cake or Moist Apple cake.