Isn't it weird being without MoFo? After all the hectic posting and reading and commenting, I don't know what to do with myself anymore. All my food seems so boring without mashed potato ghosts and one-eyed monsters. At least Christmas is coming and there will be another chance to make themed food!
APLACEFORUS has given me an "Excellent" award! I don't think I had ever won an award for anything before. I feel like I should wear a fancy gown and write an acceptance speech, but I don't own a fancy gown and I'm wearing my slippers. It means so much to be recognized by our fellow bloggers! Thank you so much!! :)
I also won a free copy of Happy Herbivore's Pudge-Free Holidays e-cookbook! The book is packed full of mouth-watering recipes for a delicious fat-free holiday season. One of Lindsay's amazing recipes is the Southern Cornbread, which was the first recipe I tried. The cornbread is absolutely fabulous! We had it with chili, and the little bit that we managed not to eat with dinner was a nice evening snack.
Now on to the Coconut Milk Love. I made some coconut milk whippy cream and took some pictures of it looking shamelessly enticing on various foods. There are a couple of different ways to make coconut cream whippy cream, it depends on what you intend to do with it.
For a soft cream that doesn't need to have a defined shape (it's the version I made), open a can (14oz or 214ml) of cold coconut milk and mix it with 1 or 2 tablespoons of cold maple syrup or agave, and 1/2 teaspoon of vanilla. Use an electric mixer on the highest setting and mix until smooth and creamy. It helps to chill the bowl and beaters before you start. One tablespoon of maple syrup was enough for me, someone with a sweeter tooth might want to taste it and keep adding syrup until it tastes sweet enough. Keep it refrigerated until you're ready to use it.
For a firm cream, let the can of coconut milk chill in your fridge overnight, but do not shake it at any time. Open the can and scoop out all the fat that separated itself from the liquid into a chilled mixing bowl. Add 1/2 tsp of vanilla and powdered sugar to taste, and beat with an electric mixer until smooth. Using only the coconut fat, and powdered sugar instead of syrup, makes this cream stiffer than the previous version. Keep it refrigerated!
Here's the coconut milk whippy cream (soft) on a slice of apple upside-down cake...
Here she is on my waffles... evil temptress!
Thanks to Ruby Red Vegan I found out that coconut cream on hot cocoa is probably what they serve in Heaven's waiting room. Here's a big blob of cream...
And here it slightly melted. Every sip was heavenly coconuty chocolate bliss...
Too much hot cocoa gives me heartburn, so I only made about 3/4 cups. This was so delicious that I will never have hot cocoa without coconut cream from now on!
I only used a little bit of cream for the cake, waffles, and cocoa, so I used the rest to make ice-cream. It was melting rapidly thanks to my hot under-cabinet light...
Are my American readers proudly wearing your "I Voted" sticker? Go democracy!
|Wing It Vegan has gone into hypersleep and will remain dormant until Mr. Wing-It and I return from our travels in September/October. In the meantime, I will probably share some travel photos on my Facebook page every now and then. See you around!|