- 1 can of good quality coconut milk refrigerated for 12 hours
- 1 tsp cinnamon
- 1 tbsp honey
- Scoop the cream from the top of the can of coconut milk and place in a bowl.
- Add the cinnamon and honey and stir (do not over-stir as you want the Cream to be stiff) until smooth.
- 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