In a small saucepan, add your coconut milk, cream, and sweetener. On medium heat, bring it to a gentle simmer and let it gently bubble. Once the sweetener has dissolved, remove it from the heat.
Place a lid on top of the saucepan and let sit for 40 minutes, or until it reaches room temperature. Once it has cooled, whisk it well to ensure there has been no separation.
Transfer to a glass bottle or jar and refrigerate until ready to use.
* You can also use any milk of choice (e.g. almond or cashew)** Erythritol, monk fruit sweetener, or allulose can all be used. If you don't follow a strict keto diet, brown or coconut sugar can also be used.TO STORE:TO FREEZE: