- 1 x 270 ml can coconut cream
- 1 cup fresh strawberries
- 1 banana
- 1 –2 tablespoons maple syrup or raw honey
- Place coconut cream can in the fridge overnight or a minimum 6 hours.
- Remove cream from the can and place in the blender, with strawberries, banana and maple syrup and blend for approximately 2 minutes on high until smooth.
- Place in the fridge to thicken, approximately 2 hours.
You can store in the refrigerator for up to 3 days.