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Tuesday, April 3, 2012

Coconut Cream

Refrigerate a can of coconut milk (not light) overnight in the fridge. Turn the can upside-down. Open the can with a can opener and pour off any liquid. Scoop any remaining solid cream into a mixing bowl. Add vanilla and a little sugar or agave and whip until soft and creamy. Use as you would dairy whip cream - on top of fresh fruit, pies, puddings, trifle, waffles, etc.

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