Whipped Coconut Cream

makes about 1 cup of cream

• 1  13.5 ounce can full-fat coconut milk (refrigerated overnight)
• 1 teaspoon agave syrup

Turn the can of coconut milk upside down and open top with a can opener.  Pour the coconut water into another container. Scoop the thick coconut cream out into a large bowl. Add agave and beat cream with a hand beaters until soft peaks form. Transfer to a container. Whipped cream can be stored covered in the refrigerator for up to one week.