Friday! So glad to see you! Have any plans this weekend? I’ve got some cool things planned that I’ll be sure to share with you (think rustic arts and crafts,) plus tons of relaxing and blogging. Can’t wait!
I also can’t wait to make this dessert again. Yes, again…yes, I made it 2 days ago, yes, Lui is out of town.
Think Paradise. Lemon zest cuts the pungent coconut justso… the result is a subtle yet perfect nondairy whipped cream.
I suggest you get a can of coconut milk now, because according to the internet, you’ll need to chill it in the fridge overnight. Then, simply open the can and scoop all the thick stuff, keep the watery stuff at the bottom for something else. If your coconut milk doesn’t separate, don’t worry, the peaks may not be as peaky- but it’ll still taste good, nay great!
This is one amazing nondairy version of whipped cream, you won’t be disappointed; enjoy it atop berries, granola, as frosting, or straight from the bowl!
Have you ever tried coconut milk?
Lemon Whipped Coconut Cream
Prep Time: Chill 24 hours
Cook Time: 8 minutes
Ingredients (3-4 servings)
- 1/2 can chilled coconut milk (thick part- do not shake)
- 1/4 c. powdered sugar (optional)
- zest of 1 organic lemon
Chill the coconut milk overnight, if milk separates, you want the thick stuff. Scoop out half of the thickest part into a medium bowl. Save the rest for another recipe, or just double the batch.
Using a strong arm and whisk, or a hand-held blender, whisk into soft peaks, add the sugar and zest, and continue to whisk until you make the stiffest peaks you can get. About 5-7 minutes altogether should do it.
Enjoy atop berries with granola and nuts, as frosting and as a nondairy substitute for all whipped cream!