It's the 2nd day of vegan MoFo and to honor that, just a quick recipe. :)
Again, I can't take credit for it myself, but found it online in one of the wonderful vegan blogs that are out there (I possibly surf the net a bit too much at times.. ^_^).
It's supposed to be 'whipped cream' but for some reason I didn't achieve that... I'd like to blame my hand mixer *lol* ^_^ but either way, the outcome was/is delicious! It is a bit runnier than whipped cream but soo good!
I made a quick vegan chocolate cake [it wasn't that good, so no pics and no recipe of that] and the cream was the best part of it all! =)
Not my own pic!
Home made whipped coconut milk cream
1 can of full fat coconut milk
2-3 Tbsp confectioners sugar
Step 1: Put the can of coconut milk in the fridge over night.
Step 2: The next day (or day after) open the can without shaking it or turning it upside down.
Step 3: Carefully spoon out the thick white top layer of the milk into a mixing bowl until you reach the opaque looking part. (At that point it'll be ~half of the can)
Step 4: Save the opaque milky part for other dishes (I love it in soups like Pumpkin, Carrot, Squash, Yam.. anything that's creamy!)
Step 5: Use a hand mixer (or what ever kind of mixer you use) and 'whip' the coconut milk, slowly adding 2-3 Tbsp confectioners sugar. It should become more firm after a few minutes.
*Optional: Adding cinnamon or vanilla bean for a little extra flavor.
You can use this cream on pies, cakes, ice cream.. I even used it in my black chai tea this afternoon! :)