I love spreading about a tablespoon of homemade
coconut milk cream cheese on each one (once the cookies have completely cooled).
While rice milk fits the bill, it is not as rich and appropriate for baking
as coconut milk cream and coconut milk are.
In the bowl of a electric stand mixer fitted with a paddle attachment, cream the butter, sugar, and
coconut milk cream together on high until pale and fluffy.
1 large jicama, peeled and cut into strips 1/2 tsp minced garlic 1/4 cup mayonnaise 1/3
cup coconut milk cream (Try So Delicious Culinary Coconut Milk) 1 tsp lemon juice 1 tsp sea salt 1 tsp parsley, chopped or dried
Amasai cream cheese or coconut milk kefir /
coconut milk cream cheese as a sour cream alternative or get a grass - fed sour cream like this here
our poor people's version was very soft - cooked left - over from dinner white or brown rice made with water and a bit of dark brown sugar (called panela, piloncillo, or jaggery); cooled over night; and had for breakfast with
some coconut milk cream and sliced mangoes or a splash of condensed milk and bananas.
The thick layer of fatty coconut goodness at the top of the can is
the coconut milk cream!