|Vegan Gluten Free and Unbelievable.|
This whipped topping is made from coconut milk and is completely dairy free, egg free, soy free. Vegan. So light and delicious. And only four simple ingredients. I have attempted this recipe a few times on a few different occasions and each time it just keeps getting better.
|Coconut milk can frost a cake, for real.|
For Squeaky D's First Rainbow Birthday Party I used it to frost the rainbow cupcakes.
|Cold Creamy Coconut Milk|
What I Used
1.5 cups sliced strawberries
Sugar or sweetener to taste (I used organic raw Agave Nectar)
1 can premium organic coconut milk
1 tbpsn icing sugar
1 tsp vanilla
small pinch of cinnamon
What I Did
Earlier in the day, I sliced up the strawberries, drizzled them in agave nectar, stirred them around in a small but deep bowl, and popped them in the fridge. The key is letting the strawberries soak in the sweetener and make that nice yummy syrup. I like to stir them (and taste them!) a few times over the course of the day. Hey! I never said it was healthy, I just said it was vegan.
Just before serving, I took the can of coconut milk from the fridge and took extra care not to flip or shake it. When I opened the top to scoop off the thickened coconut milk into a bowl I was happy to see well over half the can was creamy and thick, which is why I buy the premium organic coconut milk. Once in a bowl I added the icing sugar, vanilla, and cinnamon and then using my mixer I whip it until it is light - very little time at all, really.
|I take every excuse to use my vintage pyrex bowl.|
We had more than enough whipped coconut cream for our strawberries in syrup that we dipped a few other fruits as well. This topping is so versatile, in coffees, hot chocolates, on cupcakes, or pancakes, pretty much worth trying on anything sweet!