Well hello delicious! This morning I made some pancake cups with fruit for breakfast and topped them off with a little coconut milk whipped cream. My immediate thoughts were "oh crap this is good" and "I'm going to gain so much weight by the time I'm done eating all of this." Seriously it's that good.
My guess is it would be particularly good on sweet potato pie, or perhaps you could add a dollop to some hot coco. Either way, if you haven't tried it, you must. It's delicious and easy and the kids looooove it.
Coconut Milk Whipped Cream
Ingredients
One 15-ounce can full-fat coconut milk1 tablespoon sugar or more to taste (optional)
1 teaspoon vanilla or more to taste (optional)
Equipment
Large bowl
Hand beaters or a stand mixer
Get to work
1. Place the can of coconut milk in the refrigerator and leave it there until well-chilled; I left mine in overnight.
2. Open the can of coconut milk. There will be a firm, waxy layer on top.
3. Scoop out this firm layer coconut cream that has solidified at the top of the can.
4. Stop as soon as you reach the water at the bottom of the can; don't include anything but the solid cream. (You can use the water in smoothies, or just drink it straight.)
5. Place this cream in the bowl of a stand mixer, or a large bowl.
6. Turn your mixer or hand beaters to high speed, and whip the coconut cream for 3 to 5 minutes.
7. Whip until it becomes fluffy and light, with soft peaks. Mix in sugar or vanilla, if using.
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