Scoop the coconut cream off the top and discard any of the water that remains at the bottom of the tin. Place all the ingredients in a bowl and whisk until well combined and creamy. Pour into serving glasses or small shot glasses. Refrigerate until firm. Serves as is or with roughly crumbed caramel popcorn or roasted nuts.Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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