Coconut Milk Cream

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

Ingredients:

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! :)

~*~*~

Enjoy! =)