Vanilla Bean Whipped Crème
With rich, smooth texture and taste, this dairy-free dessert topping will cool down slightly warmed pies and cobblers.
By Chloe Coscarelli
What you need:
- 1 14-ounce can of full-fat coconut milk, chilled
- 2/3 cup powdered sugar
- 1 vanilla bean, split and seeds scraped
What you do:
1. Chill the bowl and whisk of a standard mixer in the freezer for 30 minutes.
2. Scrape the cream from the top of the coconut milk can and discard the remaining liquid.
3. In the bowl of stand mixer, add the coconut cream, powdered sugar, and vanilla bean seeds. Beat 1 to 2 minutes until fluffy. Store in refrigerator.
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Posted: Jul 16 2010 15:33PM By Theresa
Why would you "discard the remaining liquid."? Is the liquid good for not one single thing? Thanks
Posted: Aug 15 2010 12:59PM By lyn
one could make a lovely thai coconut ginger soup...or use it in pancakes, bread, etc.
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