Nancy is an enthusiastic reader in general and a booster of mysteries in particular. Over the past year, she's been an incredible inspiration to me (and many others) in her fight against breast cancer.
Nancy bravely posted on facebook throughout her chemo treatments while showing off a variety of nifty-looking wigs. She's kept her spirits up through radiation and recovery, and we all think she's amazing. (You can friend Nancy on facebook by clicking this link, and I'm sure she won't mind my saying so!)
Nancy also recently developed an allergy to milk products, more specifically casein, and she's quickly learning about clever solutions. When she told me about this one, which is also a vegan solution for dairy-free whipped cream, I tried it and loved it.
Although I don't have a dairy allergy, my late mother, Rose, who fought colon cancer, developed an intolerance to lactose late in life, and I probably will, too. If she were still with me, I'd be tickled to whip this up for her. Since I can't do that, I'll whip it up for you (with thanks to Nancy) and you can bet that we both sincerely hope you will...
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|Cleo Coyle, lover of fluffy,|
sweet stuff, is author of The
The Haunted Bookshop
This dairy-free whipped cream, made with coconut milk, is absolutely delicious. It's a fun recipe to execute and fairly easy. There are a few tricks to getting it right, and I'll share them with you below. My first tip...
When you make this whipped coconut milk, you'll notice it has a slightly different consistency than dairy cream; it's a little looser. Not to worry. Frankly, it's great served as is, right after you whip it, but you can also get a firmer texture by placing it in the fridge for about an hour after it's whipped--which means it also stores very well. So you can whip it and eat it, OR pop it in the fridge to firm it up even more. And you can store any leftovers in the fridge, too, so you can continue to...eat with (dairy-free) joy! ~ Cleo
yes, lite is great for cooking, but it won't work in this recipe.
You will need regular, full-fat coconut milk.
(or the equivalent in artificial sweetener)
Step 3 – Whip it good: Inside the can, you will see the hardened coconut cream. Spoon it out into a cold bowl (pre-chill the bowl about 15 minutes in the fridge or freezer). To the bowl, add 1 to 2 tablespoons of powdered sugar (or artificial sweetener). Although I don’t add additional flavor, this is the time to add ½ teaspoon of vanilla, for example, or cocoa or cinnamon, if you like.
Using an electric mixer, beat the cream until it’s frothy. (I also pre-chill the beaters in the freezer, about 10 minutes.)
If you find the cream is a bit loose for your taste, no worries, simply place it in the fridge for an hour or so and it will firm up beautifully. Serve as you would dairy whipped cream and store leftovers in the fridge.
in Coconut Cream
This is what I do with the clear coconut liquid (about 1/2 cup) that separates from the hardened coconut cream. I pour it from the can into a plastic container and keep in the fridge until I'm ready to use it in this recipe.
~ Cleo Coyle
Yes, this is me, Cleo (aka Alice).
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is now a bestseller
And a satisfyingly
~ Kirkus Reviews