Anyone hosting Mother's Day this weekend and serving brunch or desserts to a challenge friendly mom, sister, aunt or grand mother? This whipped cream is the perfect substitute for Cool Whip! Light and fluffy, it's the perfect topping for fruit, pancakes or any challenge friendly dessert. (Even those delicious Black Bean Brownies from our Cook Book!) I topped my strawberries with this whipped cream and then added cacao nibs. (See picture below).
Ingredients:
- 2 cans of coconut milk (when purchasing, pick up a can and shake it gently. If its all liquid, put the can back. You want to try and find a can that has a heavy-like foam on top. Usually these cans are heavier too. I bought a brand called "Aroy-D" from the Superstore).
- 1/4 tsp. vanilla extract
- Tiny drop of Stevia (optional) (liquid or powder can be used but only a tiny amount is needed - I used liquid.)
Directions:
Place the 2 cans of coconut milk in the fridge for 2-3 hours. Once set, open the cans and scoop out the thick coconut layer and place in a bowl. Cover the bowl with the thick coconut and place back in the fridge over night. The thicker the better! With the remaining coconut milk, you can set aside for another recipe, freeze in ice cube trays for smoothies or discard.
Once your coconut milk is set and is nice and thick, add the vanilla extract and stevia and blend with an electric hand blender until whipped.
This whipped cream can last for up to 2.5 weeks in the fridge sealed. It will firm up as it sits in the fridge, so simply re-whip to serve again and again.
Ingredients:
- 2 cans of coconut milk (when purchasing, pick up a can and shake it gently. If its all liquid, put the can back. You want to try and find a can that has a heavy-like foam on top. Usually these cans are heavier too. I bought a brand called "Aroy-D" from the Superstore).
- 1/4 tsp. vanilla extract
- Tiny drop of Stevia (optional) (liquid or powder can be used but only a tiny amount is needed - I used liquid.)
Directions:
Place the 2 cans of coconut milk in the fridge for 2-3 hours. Once set, open the cans and scoop out the thick coconut layer and place in a bowl. Cover the bowl with the thick coconut and place back in the fridge over night. The thicker the better! With the remaining coconut milk, you can set aside for another recipe, freeze in ice cube trays for smoothies or discard.
Once your coconut milk is set and is nice and thick, add the vanilla extract and stevia and blend with an electric hand blender until whipped.
This whipped cream can last for up to 2.5 weeks in the fridge sealed. It will firm up as it sits in the fridge, so simply re-whip to serve again and again.