Saturday, September 1, 2012
Chocolate Coconut Whip Cream (Dairy-Free)
Chocolate Coconut Whip Cream
1 can of coconut milk (refrigerated)
3 tbsp. powdered sugar
2 tbsp. cocoa powder
1/4 tsp. vanilla extract
First you must place a can of coconut milk (not lite or coconut cream, but a regular can you find in the ethnic aisle at the store like Thai Organics Coconut Milk) in the refrigerator overnight. The next day open the can and remove all of the thick coconut cream off the top of the can and leave the liquid at the bottom of the can (save that, I'm going to post a recipe using that for coconut banana french toast next). Sift your powdered sugar and cocoa powder to make sure there are no lumps. Add it to the bowl with the coconut cream and whisk to combine. Add in the vanilla. Whisk until fluffy. Taste to determine if you want more sugar added in or not, I like mine a bit more bitter. Then place back into the fridge for another hour or two and it'll get thicker. You can spoon it into whatever you plan to serve it in before placing it back in the fridge so you can just serve it as a dessert or top your favorite dessert with it. You will not be disappointed!!