TURMERIC COCONUT WHIPPED CREAM
1 can (14 oz) coconut cream, refrigerated for 72 hours
1 tablespoon pure maple syrup
1 1/2 teaspoons SUPERGOOD turmeric oil
Open the refrigerated can of coconut cream and scoop the top layer of white, fatty goodness into a decent sized bowl (discard the coconut water or save it for smoothies). Add the maple syrup and turmeric oil; whisk to combine (if your coconut milk was chilled properly, you shouldn't have to whisk too much or use a hand mixer). Store in an airtight container for up to one week.
Yield: 6 servings / Doses: 6 at 20MG per serving