Wild Blueberry Coconut Cream Swirl Smoothie

1. Add coconut cream to a medium mixing bowl.
2. Using a handheld mixer, beat coconut cream for 1-2 minutes until light and fluffy.
3. Add 1 Tbsp frozen Wild Blueberries to the bottom of each of 2 glasses.
4. Top Wild Blueberries with 2 Tbsp coconut cream in each glass.
5. In a blender, combine remaining frozen Wild Blueberries, milk, kefir, walnuts, chia seeds and maple syrup.
6. Blend until smooth.
7. Pour equally into 2 glasses.
8. Top glasses with remaining coconut cream.
9. Using a spoon or straw, give the coconut cream a swirl into the smoothies.
10. Top with a few additional frozen wild blueberries for garnish, if desired. Serve.

Note: you can also blend the full 14 oz. can of coconut cream to make a large batch of coconut whipped cream and keep it in the fridge for a few days to use in other smoothies, coffee or as a dessert topping.