+SF +GFO
This fluffy, light dessert topping is going to become a staple in your refrigerator, if it isn’t already. Add a dollop to Miso Sweet Potato Galette, Kesar Mango Cake, Peanut Butter French Toast and anything that strikes your fancy. —CS
SERVES 8
1 (14-oz [414-ml]) can full-fat coconut milk or coconut cream
2 tbsp (16 g) organic powdered sugar
2 pinches of fresh or dried orange zest (optional)
1 tsp pure vanilla extract (use gluten-free)
Refrigerate the can of coconut milk for 24 hours before whipping the cream. Place the sugar and the optional zest and extract in a medium bowl. Scoop out the solid white cream from the coconut milk can (reserve the liquid to cook rice or curries), and place in a bowl. Using a handheld mixer with a whisk attachment, whip the cream for 5 minutes, or until stiff enough to stick to the whisk. Refrigerate until ready to use, or up to 3 days.