WHIPPED COCONUT CREAM
1 can of full-fat coconut milk (refrigerated overnight)
1 tsp vanilla
1 tablespoon of sweetener of choice (optional)- honey, pure maple syrup, etc
Note: I added 1 tsp vanilla, 1 tablespoon of honey, 2 tsp cinnamon and 1 tsp nutmeg to go with my pumpkin pancakes.
Open the can of coconut milk- it must be full-fat and must be chilled- and scoop out the coconut fat on the top of the can,
stop scooping when you get to the coconut water at the bottom of the can.
Pour the coconut water into another bowl and store in the refrigerator...you can add it to a smoothie later.
Whip the coconut cream. Grab a hand mixer or stand mixer and whip the cream until fluffy.
Add in a touch of sweetener and vanilla extract and whip it again. (I added vanilla, cinnamon, nutmeg and honey to mine.)
Uses:
Desserts, frostings, serve with fruits, perfect as a coffee creamer. I used mine to go on top of mini pumpkin pancakes.
Store in refrigerator for up to two weeks in a sealed container. It will firm up in the fridge, simply scoop it into a bowl and re-whip it when you need it.
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