COCONUT WHIPPED CRÈME
Picture shown with mango sorbet.
This vegan whip crème is amazing and abundant in a healthy fat metabolizing med chain triglycerides. A much better choice than a butter and crème cheese icing. Let’s keep our hearts healthy and still enjoy Yum treats.
INGREDIENTS:
One 14/15-ounce can full-fat organic coconut milk
1 tbsp coconut sugar, Lakanto or maple syrup, or to taste
1 tsp vanilla extract
Toasted coconut and raspberries, to serve
DIRECTIONS:
SERVE AS A PARFAIT:
Picture shown with mango sorbet.
This vegan whip crème is amazing and abundant in a healthy fat metabolizing med chain triglycerides. A much better choice than a butter and crème cheese icing. Let’s keep our hearts healthy and still enjoy Yum treats.
INGREDIENTS:
One 14/15-ounce can full-fat organic coconut milk
1 tbsp coconut sugar, Lakanto or maple syrup, or to taste
1 tsp vanilla extract
Toasted coconut and raspberries, to serve
DIRECTIONS:
- Refrigerate coconut milk 4 hours or overnight so it is well-chilled.
- Open the can of coconut milk and scoop out the firm layer of coconut cream that has solidified at the top of the can ensuring you avoid the liquid. (Reserve and use in smoothies, soups and stews or when making rice.)
- Place the cream in large chilled glass or stainless steel bowl, or stand mixer.
- Turn stand mixer or hand beaters to high speed and whip the coconut cream for 3 - 5 minutes or until it becomes fluffy and light, with soft peaks.
- Beat in coconut sugar and vanilla until incorporated. Chill until ready to use as you would dairy-made whipped cream.
SERVE AS A PARFAIT:
- Using 6-8 martini or wine glasses, spoon approx. 2 tbsp coconut crème into each. Top with 3-4 tbsp Pineapple Slush and repeat finishing with coconut crème.
- Sprinkle with toasted coconut and, or a few raspberries and serve.