{ Coconut Whipped Cream }

I LOVE whipped cream. I have friends and family who know this all too well, but I’ve been trying out different alternatives to replace my beloved whipped cream, and this coconut cream may with the winner!

{ ingredients }

• 2 15 oz. cans of coconut milk, full fat
• 2 tbs. powdered sugar
• 1 tsp. vanilla

{ directions }

1. Chill coconut milk. I put mine in the freezer for 30 minutes, but you can leave in the refrigerator overnight.
2. Open the cans. There will be a thin, firm, waxy layer on top. Scoop out and discard.
3. Scoop cream out of the cans and into a large mixing bowl.
4. Stop as soon as you reach the water at the bottom of the can; don’t include anything but the solid cream. (You can use the water in smoothies, or just drink it straight)
5. Add sugar and vanilla to the cream and mix cream until fluffy. I used my stand mixture on medium for about 4 minutes. Mix until soft peaks form.
6. Use as topping on your favorite meringue, cobbler, pie, etc.
7. Enjoy! Yum!

Makes about 6 servings. I served with a grilled pound cake, fresh triple berry compote & toasted pistachios.

{ For the plate above: }

1. Cut 3/4 inch slices of pound (store bought or homemade) and grill slightly until grill marks are visible, about 3 minutes.
2. Create fresh triple berry compote by combining blueberries, blackberries and strawberries. Mash together until half the berries are whole and half have burst. Add 1 tbs. of sugar if more sweetness in needed.
3. Prepare coconut whipped cream.
4. Toast pistachios lightly and chop.
5. Stack pound cake, berries, cream & pistachios!
6. Enjoy! Double Yum!

Make these ahead of time for a dinner party and put in the fridge. They are always great with the cream starts to soak into the cake a bit!

{ Keep Cooking in Love & Light! }