Make sure to use full fat coconut milk and also refrigerate it for 24+ hours before making this recipe.
Once the coconut milk has been chilled for 24+ hours, remove the cream from the watery part. Place the creamy part in a high powered blender or bowl with an electric mixer. Add vanilla and a pinch of sea salt.
Blend or mix on high until peaks form. In the blender it will get thick and airy. You may have to stop and re-start a couple times, pushing the sides down until it turns into a whipped cream.
Once the whipped coconut cream has been made, layer berries and granola in the bottom of two small jars or glasses (we used stemless wine glasses). Add whipped coconut cream and repeat until you've used all of the whipped cream up. Enjoy right away or cover and store in the fridge for up to a few days.
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