• Let can of coconut cream rest upright in fridge for a few hours.
• Remove from fridge, turn can over, and open can from bottom.
• Scoop out thick coconut cream, leaving liquid behind, and place in a large mixing bowl.
• Whip coconut cream with a hand mixer until light and fluffy.
• Serve topped with banana slices and toasted coconut!
• Yields ~2 cups coconut whipped cream.

*To make toasted coconut flakes at home:

• Preheat oven (or toaster oven) to 350°F (180°C).
• Spread coconut chips or coconut flakes on a baking sheet.
• Toast for 3-4 minutes. (Make sure to watch while they toast because they’ll brown and burn quickly!)