PREP: Put can of coconut cream in the fridge the night before you want to make this.
This is another MUST-HAVE recipe shared by Careen!! She has been a HUGE contributor to this blog. This servant friend has done everything from building and editing this website, to creating, re-creating, and experimenting recipes for me and with me! I am so blessed to call her my friend and to get to throw down in the kitchen with her...AND to get to eat her food experiments!!
WORK IS ALWAYS A PARTY WITH MY CAREEN AROUND!!!
Note: Since writing this recipe, Trader Joe's has changed their Coconut Cream and it really does NOT work. I recommend Sprouts Brand, Native Forrest or Thai Kitchen for better results.
1 can Unsweetened coconut cream
1/2 tsp Organic vanilla extract (alcohol-free)
Liquid stevia, to taste (1-2 droppers)
Optional: For an extra bit of protein... Add 1 scoop of plain protein powder (it will also act as a thickener if needed).
Optional: Cacao powder, to taste (1+ Tbsp) - to make chocolate mousse!
or add pumpkin pie spice to taste.
Open your can of chilled coconut cream (DO NOT SHAKE IT UP!). Scoop out the solid (cream) portion, being careful not to include the water/liquid/milky portion. Place in a mixing bowl with other ingredients, and beat with an electric hand mixer until you get "whipped cream". Nummies!!
Note: The thickness of each can of coconut cream varies and it is crucial that it is VERY CHILLED (I store mine in the fridge) NEVER shake as it will combine with the water at the bottom, resulting in a thin cream that will not thicken.
Optional: Add the cacao powder to turn this recipe into whipped chocolate mousse!!
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