To make the Salted Vanilla Bean Whipped Cream:
Chill the coconut milk over night.
Fit stand mixer with a whisk attachment. Scoop the cream from the top of the coconut milk. (Do NOT take the water in the bottom of the can!)
Whip the coconut milk fats, maple syrup, vanilla extract and vanilla bean scrapings and the salt until soft peaks form. (About 3 minutes.) Taste. Add more salt and or sweetener if desired.
2
To Assemble:
Place about 1/4 of the fruit, EXCEPT the figs, in 2-14 Oz. cups. Then whipped cream. Another layer of fruit, reserving a few pieces for the top with the QUARTERED FIGS.
Top them off with a dollop of cream and garnish with the remaining few pieces of mixed fruit, the quartered figs, toasted coconut and sprinkle with graham cracker crumbs.
