If you haven't made coconut whip cream yet, you are missing out...BIG time. Being lactose intolerant I am always looking for new delicious and healthy dessert treats and coconut whip cream on any fruit is the easiest, quickest dessert you could make.
The key to this recipe is always keeping can of coconut whip cream in the fridge UPSIDE DOWN. When you choose a can from the store, pick one that when shaken does not sound very liquidy, the Thai Kitchen brand seen in the picture above works well. I try to always have a can in the fridge, but you need it to be in there at least 24 hours.
Ingredients:
1 can of coconut milk
1-2 Tbsp of pure maple syrup
1/4 tsp nutmeg
1/4 tsp cinnamon
fruit of choice
mint leaves
Directions:
Open the can of coconut whip cream upside down. Scrap the hard cream into a mix master. You can keep the liquid for smoothies or another recipe if needed. Whip the cream for 1- 2 minutes or until the lumps are gone.
Next add the maple syrup, cinnamon and nutmeg to taste. I always add more spice, but it's up to you.
In a bowl or martini glass spoon a heap or two of the coconut cream and add fresh fruit. Garnish with mint leaves. Makes enough cream for 4 desserts.
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| TA DA - Yum, yum yum! |
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