I roasted a small sugar pumpkin, and pureed its flesh with my own pumpkin spice mix,
a scoop of coconut whipped cream I had made while the pumpkin was roasting, and some maple syrup for natural sweetness.
Not exact matches
To make the
coconut whipped cream,
scoop out the solidified
coconut cream from the top
of the can (leaving the water behind) and place in a bowl.
I went a little «all or nothing» and topped mine here with a
scoop of whipped coconut cream and a drizzle
of homemade caramel sauce to make it (yep) like a caramel apple!
To make the
whipped cream, open the can
of coconut milk and
scoop out the top layer
of solid
coconut cream into the bowl
of a stand mixer (sidenote: save the remaining
coconut liquid for smoothies!).
Meanwhile, make the
coconut whipped cream by
scooping out the solidified parts
of the second can
of chilled
coconut milk into a chilled bowl for beating.
In fact, when my husband came into the kitchen to find me making this today, he immediately
scooped up a gigantic finger full
of this vegan
coconut whipped cream and popped it straight into his mouth with a satisfied «Mmmmmmm»!
To make the
coconut whipped cream scoop out the solid
cream that has risen to the top
of the can and
whip it with electric beaters until creamy and fluffy (adding sweetener if desired).
Whip cream: Take the refrigerated can
of coconut milk and
scoop out only the solid portion.
After removing the crisp from the oven, allow it to cool for 10 minutes then serve warm with a
scoop of ice
cream or
coconut whipped cream on top.
To make
coconut whipped cream, open the can
of refrigerated
coconut cream and
scoop it into a large mixing bowl.
It starts with the super simple combination
of melted chocolate and
whipped coconut cream (which is easiest to
scoop from a can when it's been sitting in the fridge).
2 frozen bananas 1/2 can
of frozen pumpkin purée 4 1/2 cups
of coconut milk 1 tsp ginger 1 tsp pumpkin pie spice 2
scoops PureNourish protein powder Top with
whipped coconut cream Makes two large smoothies
If desired, drizzle with some honey or maple syrup and top with a dollop
of coconut whipped cream or
scoop of 1 - ingredient paleo ice
cream.
Scoop as much
coconut whipped cream on top
of waffles, add peaches and close with the second set
of waffles.
Sometime I take any remaining
coconut cream (left from
scooping out
of chilled can
of coconut milk) and
whip it with a touch
of vanilla (I like to use a scraped vanilla bean or paste if I have it cause I like the specks — but a 1/4 to 1/2 tsp
of good quality extract works too), I usually add a few drops
of vanilla SweetLeaf drops (
coconut sugar would work here too if you aren't concerned with sugar / carbs).
Coconut whipped cream: chill 1 can of full - fat coconut milk overnight, then scoop out solids into a bowl, add 2 - 3 tbsp coconut sugar, and whip until
Coconut whipped cream: chill 1 can
of full - fat
coconut milk overnight, then scoop out solids into a bowl, add 2 - 3 tbsp coconut sugar, and whip until
coconut milk overnight, then
scoop out solids into a bowl, add 2 - 3 tbsp
coconut sugar, and whip until
coconut sugar, and
whip until fluffy.