If you chill a 400ml can of full fat coconut milk in the fridge overnight then open it, you'll be able to scoop out exactly the 160mls of coconut cream that you need for this recipe
Whisk all ingredients together for 2-3 minutes until fluffy then refrigerate until chilled
This has a butter like consistency but tastes more like cream cheese. It has a lower melting point so if using on bagels they're best to not be hot or it'll just melt off
This is a nut-free version of my previously posted Cashew Cream Cheese which works fantastically well for baked cheesecakes and frostings but this coconut version is better for spreading, sauces and unbaked cheesecakes
https://cookpad.com/us/recipes/333073-vickys-cashew-nut-cream-cheese
