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Chocolate novelties 
Ingredients:
For the coconut whipped cream:
- 800 ml full-fat coconut milk
- 2,5 tablespoons maple syrup
- 1 tablespoon BAM vanilla paste
- 1 tablespoon lemon zest
- 1-2 tablespoons lemon juice (if desired, depending on the thickness of the cream)
Ingredients:
- 800 ml full-fat coconut milk
- 2,5 tablespoons maple syrup
- 1 tablespoon BAM vanilla paste
- 1 tablespoon lemon zest
- 1-2 tablespoons lemon juice (if desired, depending on the thickness of the cream)
Instructions:
1
Scoop out the solid coconut particles that have risen to the top of the tin and spoon them into a stand mixer fitted with the whisk attachment. Make sure that the solids have separated from the coconut water in the can - if they are mixed, the coconut cream will not whip.
2
Whisk at high speed until the milk starts to thicken and peaks form. Do not stir too much, otherwise the cream will soften too much.
3
Add the maple syrup BAM vanilla paste, salt and lemon zest and stir until the ingredients are combined. If the coconut cream is very thick, add one to two tablespoons of lemon juice if desired. If the cream is not thick enough, omit the lemon juice.
4
Chill the cream in the fridge until serving.
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