Coconut Whipped Cream
coconut cream milk
or 2 15 oz cans
maple syrup or birch tree sugar
or scrap the inside of a vanilla bean
Place the coconut cream in the refrigerator for 24 hours.
Place your metal mixing bowl in the freezer with the beaters from your food processor or hand mixer in the freezer as well. Chill for 30 minutes.
Turn the carton/cans of coconut cream upside down and open.
Pour the coconut water into a storage container and use for your smoothies later. This keeps for a week in the refrigerator.
Place the firm coconut cream into your chilled bowl. Add the honey and vanilla and beat with the chilled beaters until fluffy.
When stiff and fluffy you can add a dash of cinnamon or your favorite spice to compliment your dessert.
Use immediately or place in the freezer no longer than 15 minutes. If left longer it will harden and will need to set out for a few minutes before serving.
Tip: Try it on top of one of my
Bomb-a-rama Brownies & Raspberry Cream