Cinnamon Coconut Cream


  • 1 can of good quality coconut milk refrigerated for 12 hours
  • 1 tsp cinnamon
  • 1 tbsp honey


  1. Scoop the cream from the top of the can of coconut milk and place in a bowl.
  2. Add the cinnamon and honey and stir (do not over-stir as you want the Cream to be stiff) until smooth.
  3. Refrigerate for 30 minutes before serving.


  • Keep the cream refrigerated
  • You can use this cream as a filling for the Banana Cinnamon Loaf.  So long as it is kept cold it will remain stiff

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