I’m really in to sweets these days.  I would blame it on the pregnancy, but I kind of always want to eat a cake.  I keep it in check, because I don’t want to gain 75 pounds, but I’m definitely indulging a bit more regularly.

And then my friend Amanda went to vegan culinary school.  And she made this coconut whipped cream for me.  And it’s ridiculous.  So amazing, and I don’t even like coconut!   You guys, it’s just whipped coconut milk, a little bit of sugar and a hint of vanilla.  That’s it.  So I feel like I can eat it by the spoonful (and sometimes I do).

It’s super easy to make, but be forewarned, the can of milk will need to be refrigerated for about 24 hours, so you do need some time.  See, when it’s cold, the milk hardens and you can whip the crap out of it.  Apparently some brands don’t harden as well as others, but this Golden Star from Ralphs has worked perfectly for me, so I’ll stick with it.

I’ve been spooning it on top of fresh fruit, but you could put it all over anything and I’m sure it would be super tasty.  Seriously, try it.

Coconut Whipped Cream

Ingredients

1 can coconut milk

2 Tbs powdered sugar

1 tsp vanilla

Directions

Refrigerate the can of milk for at at least 24 hours.  Scoop the hardened coconut milk into the bowl of a mixer fitted with the whip attachment, being careful to avoid any liquid milk (there may be some on the bottom of the can).   Whip for a few minutes, then add sugar and vanilla.  Continue to beat until fluffy, not too much longer.

Enjoy!   I’ve spooned it over fruit the last few times I’ve made it, and served with a wafer cookie.  So good!  If for some crazy reason you have leftovers, just be sure to refrigerate in an airtight container.

As for the extra liquid at the bottom of the can, Amanda suggested I freeze it in ice cubes and drop in to a glass of bourbon.  That sounds amazing and I will do that as soon as I can get back to straight bourbon.  Or, add to a morning smoothie!