I’m a dessert person above all else. One of my favorite desserty things is whipped cream. I’m talking fresh whipped cream; none of that tub stuff. I love whipped cream on ALL the things-strawberries, bananas, pineapple, pie, waffles. I can’t think of one thing that doesn’t taste even better when doused in whipped cream.
When we first gave up dairy, I thought I would never get to enjoy one of the sweetest little treats that I loved (when you are new to veganism, you always think this!). Enter my friend, coconut cream.
Coconut cream is NOT the same thing as coconut milk. Some people make that mistake and wind up very sad. Coconut cream is much more dense than coconut milk. It is actually the byproduct of coconut milk making. It’s the thicker, almost paste like “cream” that is left after coconut milk is made. It has a mild flavor to it and isn’t very sweet which makes it perfect for smoothies (even those adult kind!), fudge (oh yeah!) and of course, whipped cream. It sold in cans and generally can be found in Asian/International aisle of your local grocer.
The next time you’re looking for a luscious dessert, check out this recipe or this one (note: this recipe says coconut milk but use coconut cream instead since it’s becoming easier to find. And keep a can in the fridge at all times!)