Whipped Coconut Cream: take me to Heaven…twice.
Perfect for everyone including vegans and gluten-free lovers.
You are only two ingredients away from an easy, fun and delish whip without giving up taste on behalf of the health of your arteries…..my kind of stuff. And if you know me in the slightest….if I like it, I LIKE IT! Try this and you know what i mean…
YAH YOU CAN LIKE THE BOWL….I WON’T TELL…
How to Make Whipped Coconut Milk Cream
Ingredients: 1 can of full fat coconut milk. Placed in the fridge overnight.
Step 1: Open the can without shaking it or turning it upside down
Step 2: Spoon the concentrated amount off the top of the can into a mixing bowl.
You should have roughly 1/2 cup of a more translucent syrup looking liquid left in the can. Leave that in the can. You will not use this portion in this recipe. Save and use as a coconut syrup, yum! (thinking pancakes or muffins).
Step 3: Add 2-3 Tbsp of powdered confectioners sugar to the white stuff. At this point is where you can get creative and add cinnamon, vanilla extract, cacao, chai….you see where I am going here, small dosage though!
Step 4: Beat it! Beat it! A hand beater works here too.
Step 5: Whip the coconut milk froth until creamy. Move the beater around and try to beat as much air into the mixture as possible.
Step 6: Time to serve! You can serve this on top of ice cream, cream pies, coffee lattes, etc.
Thank you Kathy for sharing this delish recipe. Her blog 100% vegan on lunchboxbunch.com
Enjoy, Smart is Sexy!