1 can coconut milk [chilled overnight in the refrigerator]
pinch of salt
10 mint leaves for garnish
Instructions
Cut the figs crosswise up to ⅔ without cutting them completely.
Remove the coconut milk or cream from the fridge, remove the lid. Scrape out the top, thickened cream and leave the liquid behind [reserve it in the fridge for smoothies].
Place hardened cream in a mixing bowl. Add salt. Mix for a few seconds until creamy.