Coconut Milk Whipped Cream Hack

Coconut Milk Whipped Cream Hack

If you follow Sweat & Cinnamon on Instagram you may have seen posts the other night of some delicious pancakes we had for breakfast-dinner, with blueberries and “coconut milk whipped cream”. Now this is something that I happened to figure out by absolute total accident. I am also sure this is nothing new, and were I to Google “coconut milk whipped cream” I might likely find heaps of recipes for it, BUT OH WELL.

It aaaalllll happened when I had opened a can of coconut milk for a dish I was making and, having not used the entire can for this particular recipe, I put the left over milk in a container to store in the fridge. Well what’da’ya know, when I went to use it the next day, it had a very  “whipped-creamy” like texture and BAM. That’s it.

So here, with likely my easiest recipe ever, I give you an actual-no-whipping-totally-dairy-free-delicious-whipped-cream hack.

Coconut Milk Whipped Cream

What you’ll need

  • 1 can of coconut milk (**MUST be real coconut milk without separating agents and/or a long list of extra ingredients, or this recipe will not work.)
  • 1 tbsp coconut sugar (or your choice of non-liquid sweetener.)
  • 1 tbsp vanilla extract

What you’ll need to do

Open can.

DSC09382
To give you an idea of the ingredient list you are looking for.

Pour can into bowl.

DSC09385
Because coconut naturally separates it SHOULD come out of the can funky looking. The “solid” part will likely be on top with the liquid at the bottom. You WANT it to look this way.

Add vanilla and sugar, and stir.

DSC09388

Chill for a good couple of hours.

TIP: If you like your whipped cream thicker then, whilst in the “pour into bowl step”, simply add about half of the amount of liquid from the bottom of the can!

Enjoy!

IMG_20170518_183401_785

Advertisements

The Whatever Salad : 4, and more, easy summer salads.

The Whatever Salad : 4, and more, easy summer salads.

I feel like I say it a lot, I “fly by the seat” when it comes to food. Nine out of ten times I don’t bother with measurements, in fact when I do bother it is likely because I am writing it down to share with you all! I decided, instead of measuring and tasting and tweaking and more measuring and calculating and writing it aaaalllll down, that this time around I would get you guys on board this flying seat that is my kitchen!

How about if you just started building your idea bank of good flavors and food ideas, so you could start playing around on your own! For those of you who don’t know where to start when it comes to just throwing things together, it can feel like you “just don’t know how to cook” and you “never will”, but I promise you not only can eating healthier be delicious it can be super easy too! For those of you who already fly-by-the-seat, here are some more ideas!!

I call it The Whatever Salad…. cause sometimes I’m clever and sometimes I’m not…. this being one of the latter… but the name is also fitting, so I’m sticking with it.

The Whatever Salad

What you will need

1)      Chickpeas, sweet corn, baby tomatoes, green onions, pepper, garlic powder, olive oil, white wine vinegar.

img_20170404_110917_644.jpg

OR

2) Tuna, sweet corn, baby tomatoes, chopped celery, chopped onions, green onions, sunflower seeds, pepper, red chili flakes (only a little, they are very spicy), and mustard.

img_20170402_141118_401.jpg

OR

3) Shrimp (pre-cooked, tails removed), chickpeas, sweet corn, cilantro, green onions, sesame seeds, lemon juice, white wine vinegar, pepper and garlic powder.

img_20170404_172524_770.jpg

OR

4) Black beans, kidney beans, cucumber slices, sweet corn, white onions, olive oil, balsamic vinegar, a little sugar, pepper and garlic.

……sorry no picture for you, you’ll just have to make it…..

What you’ll need to do

Throw all these ingredients together a spoonful at a time and then the liquids and spices to taste, until you get to where you like it! Seriously, it’s that simple.

Use canned or frozen corn if you like, though frozen may taste more fresh. If you are using canned beans obviously don’t forget to rinse’em and if you are using dried beans obviously don’t forget to soak’em.

The reason I say a spoon full at a time is based on the idea that you are making a single bowl for just yourself. If you are making larger amounts for more people you just go ahead and add more at a time, though you should ALWAYS leave your seasonings for last and add a little at a time to get it to where you want it, tasting as you go (< that’s the extra fun part.)

Once you have made it, even just once to your liking, then every time after that will be a little bit easier, knowing how much of each thing YOU KNOW you prefer!

What else can you do?

*Add couscous, quinoa, brown or wild rice to any of these to add extra fibre or volume and other nutrients (quinoa with the black beans and couscous with the shrimp are my favorites).

*Boil your grains in chicken or veggie broth for extra flavour.

* Add chunks of chicken breast, crumbled ground turkey, cubes of tofu or crumbled smoky tempeh, sweet bell pepper, shaved carrots, pumpkin seeds, dried cranberries, chopped apples, crushed almonds or walnuts, dill, oregano, literally add whatever you’d like

 

img_20170404_172431_662.jpg
With couscous boiled in chicken broth, dill, and orange bell pepper added!

 

You could literally make a different salad every time just by switching up the flavors, the add in’s, the WHATEVERS.

You’ve got the basic idea, now go play around!