Ingredients (Serves a toothless, moneyless person)
1 can (400 ml) Coconut cream (Overnight refrigerated)
2 tbsp. Honey
½ Cup Seasonal fruit (I used mangoes)
Be sure to put the can of coconut cream in the refrigerator overnight. Next morning scoop out the creamy coconut cream, in a medium sized bowl, which would have solidified to a certain extent.
Using an electric eggbeater, whip the cream, until you get the airy consistency similar to whipped cream. Add the honey, and give a good whip again.
While I was cutting my fruit I put the bowl of whipped coconut cream back in the refrigerator. Just before serving I gave it another whip and dolloped it on the fresh, cut up fruit, threw in a pinch of cinnamon powder and breakfast was done.
To be served and eaten immediately. Whipped cream can be stored in the refrigerator for about 3-4 days.