1 can full-fat coconut milk
3 teaspoons rice vinegar (or apple cider vinegar, or lemon
juice)
Dash of salt
Directions:
Put can of coconut milk in fridge for about two hours to separate the fat
from the water.
Open can and get only the fat out into a small bowl.
If you have a Magic Bullet or small food processor, add the
milk fat, vinegar and salt and mix using the pulse button.
Mix by pulsing until you get a creamy consistency. Transfer
cream to a serving bowl and let it stand at room temperature for about 30
minutes (the flavor is better if you let it stand).
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