Thursday, March 31, 2016

Coconut milk Whipped Cream




This vegan whipped cream is a delicious topping for strawberry shortcake, spread over a cookie... or a spoonful or two all on it's own.  Thanks for the idea Jesse!

1/ 13.5 oz can of organic classic (full fat) coconut milk
1/2 tsp cardamom powder (Be sure to purchase this where there's a frequent turn over of their stock)
1 T pure maple syrup

Chill the can of coconut milk overnight.  Drain off most of the liquid (may be as much as 2/3 cup) and set aside.  Beat the milk solids with an electric mixer until smooth and creamy, then beat in the cardamom and maple syrup.  (A teaspoon or two of the reserved coconut liquid may need to be whipped in at this point for a smoother consistency.)  Chill overnight for an even thicker, richer whipped cream.  

Have a joyous and blessed day!



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