Saturday, July 2, 2011
Whip it Real Good!
I came across this brilliant idea from the Nutty Kitchen. They accidentally stuck the coconut milk in the fridge and in a few hours they had coconut cream. Crazy! Well, I just so happened to have a can of coconut milk in my pantry and thought I would give it a try. Here's my outcome.
The site suggested keeping the can in the fridge for up to 24 hours. Well, I have no patience at all, so I put it in for about 1/2 of that and still got cream. Remember! If you are going to do this, use whole coconut milk. I'm not even sure they make low fat coconut milk, if they do-they should be slapped for the stupidity of cutting calories on coconut milk.
After 12 to 24 hours your milk will separate and the cream rises to top (ain't that the truth) and you will have coconut water in the bottom. Save the coconut water, you can use it for cocktails at a later date.
Your can of coconut milk/cream will look like this.
1 can coconut cream ( you will actually get less of a can)
1 1/2 teaspoons vanilla extract (I started with 1/2 teaspoon and worked my way up)
2 tablespoons sugar (again working my way up, you can add more if you want it sweeter)
Cinnamon powder to taste
Mix all the ingredients together in a bowl and pour on your favorite shortcake. The end result will be more pudding like, which was really nice but if you want it more whipped cream, stick it back in the fridge for a little bit to harden it up. Either way, it is wonderful and has a very light taste. It was an amazing tasty addition to the strawberries and I can't wait to try it in my coffee tomorrow.