Separate the coconut cream from the milk. The best way to do this is to set the can of milk in the fridge and skim off the thick white cream the floats to the top. Discard the watery layer on the bottom (or use it in a smoothie).

Whip the coconut cream with an electric whisk until thickened. Add in the sweetener to taste.

Serve immediately with mixed fruit.

* NOTE – I had half a can in the fridge which gave me about a 1/4 cup of cream. I added a tablespoon of sugar to it. You can see the separation in the photo below.