Diary Free Whipped Cream


While I love buying the fat free version of whipped cream from the grocery store not everyone like is tolerant to the diary version of whipped cream. Hence, I am sharing a very easy to make diary free, vegan version of these delicious treat from Radiant life.  Happy reading.

Ingredients:

  • 1 can organic coconut milk
  • 1/2 tea spoon vanilla extract

Instructions:

  1. Place a can of coconut milk in the refrigerator for at least a couple hours, or better yet overnight. When chilled, the fatty part of the coconut milk will harden, separate and rise to the top. This is the cream you will use for whipping.
  2. Open and scoop the hardened coconut cream into a large bowl. If you want to get all fancy about it, you can actually flip the chilled can of coconut milk upside down and open from the bottom to pour the liquid off and reveal the cream underneath. Otherwise, simply open as normal, and use a spoon to scrape the cream from the top. Either method will get the job done.
  3. Also, it can help to stick the bowl in the freezer for about 15 minutes before using. This way, your cream will remain nice and chilled as you whip it.
  4. Using a hand held mixer, whip until light and fluffy. In order to prevent splattering the cream all over your kitchen, start to whisk at a lower speed at first. Slowly work to a higher speed to until you have incorporated enough air for desired fluffiness.
  5. You can add vanilla extract while whipping as you would with regular cream.
  6. Enjoy!
Advertisements

Pumpkin Mousse


6ae4057597832a4bad41f18899a19c16

Thanksgiving is around the corner and you, I for one like to make some very easy to make desserts for the big night for the family. Hence, I was very glad I found this sweat treat recipe to share with you. Hope you enjoy.

Makes 8 Servings.

Ingredients:

  • 15-oz. can of pumpkin
  • 3 cups heavy cream (divided)
  • ¾ cup sugar
  • ½ tsp. pumpkin pie spice
  • 3 Tbsp. dark rum
  • ½ tsp. vanilla extract
  • Garnishes
  • Whipped cream
  • Roasted pecans
  • Nutmeg

Instructions:

  1. Combine the pumpkin, 1 cup of the heavy cream, sugar, pumpkin pie spice and rum in a saucepan. Simmer mixture over medium heat for 10 minutes. Cool completely.
  2. Whip the remaining 2 cups of heavy cream and vanilla to soft peaks. Carefully fold cream into the pumpkin mixture.
  3. Spoon mixture into parfait glasses. Refrigerate for at least an hour.
  4. Garnish before serving.