Blueberry lavender cream

Ingredients

• 400 ml Canned cocount milk
• 200 g Blueberries, fresh
• 1 tbsp Maple syrup
• 1 tbsp Lavender flower, dried

Method

1. Whip the coconut milk with a hand mixer for about 5-10 minutes until creamy texture.
2. In a skillet heat the blueberries with the maple syrup and the lavender flower until thicken mixture - like jam.
3. Chill aside.
4. In separate jars layer the coconut cream and the levander--blueberry "jam".
5. Enjoy!