4 Servings
2 Cup Coconut Milk
2 Tbsp Sugar
1/2 Tsp Vanilla Extract
1 Lemon Lemon Zest
1 Dash Salt
***For the coconut cream, refrigerate two cans of coconut milk overnight, (several days if possible) then scoop out the cream that rises to the top and reserve the liquid for other uses.
In a small bowl zest one lemon and combine zest with sugar, rubbing the mixture between your fingers to help infuse the sugar with the lemon flavor.
In a large bowl of a heavy-duty mixer or with an electric hand mixer, fitted with whisk attachment, beat/whip coconut cream and salt, starting on low, increasing incrementally to medium speed until soft peaks become visible, about 2 minutes.
Add the sugar mixture and vanilla extract and beat until the mixture is smooth and the sugar is no longer visible.
Divide the mixture evenly among ramekins and refrigerate until ready to serve.
