#coconut whipped cream

[fullcravings]

The Best V/GF Vanilla Cake (1 Bowl)

[askwhatsforlunch]

Spiced Coconut Bavarois

This festive, albeit light, Spiced Coconut Bavarois makes a delicately boozy and delightfully aromatic dessert to eat on New Year's Day --like we did!-- or to end any Sunday Lunch, really! Have a good one!

Ingredients (serves 6 to 8):

5 leaves gelatin

400 millilitres/13.5 fluid ounces coconut milk

6 large egg yolks

1 1/2 cup caster sugar

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

Tonka Bean

2 tablespoons white rum (like Guadeloupe's Damoiseau)

400 millilitres/13.5 fluid ounces coconut cream (very cold)

half a fresh, ripe, sweet pineapple

a quarter of a small, ripe pomegranate

Place gelatin leaves in a small bowl of cold water, to soak. Set aside.

Pour coconut milk in a large saucepan, and bring to a simmer over a medium flame.

Meanwhile, combine egg yolks, caster sugar, ground ginger and ground cinnamon in a medium bowl. Grate in about 1/4 teaspoon Tonka Bean.

Whisk energetically until mixture becomes pale yellow and fluffy, and falls from the whisk like a ribbon.

Once the coconut milk is just simmering, gradually pour it into the egg yolk mixture, whisking until smooth and perfectly blended.

Pour mixture back into the saucepan, and return over a medium heat. Stir with a wooden spoon, until mixture thickens like a custard, and coats the wooden spoon, for about 10 minutes.

Thoroughly squeeze the water out of the gelatin leaves, and stir them into the hot coconut custard until completely melted. Stir in the rum, and remove from the heat.

Allow to cool completely.

Rinse a pudding basin under cold water, and fit it with cling film, letting it overhang on the edges. Set aside.

Pour cold coconut cream into a medium bowl, and beat with an electric mixer, gradually increasing speed to high, until soft peaks form. Continue beating on high speed, until stiff peaks just from.

Gently fold in coconut whipped cream, one third at a time, into cooled rum coconut custard, until well-combined and no white streak remains.

Gently spoon mixture into prepared pudding basin, folding the cling film on top. Place in the refrigerator, and chill, at least 12 hours to overnight.

Just before serving, cut slices of fresh pineapple, removing the hard core, and halving them.

Release pomegranate seeds from the fruit, removing any white skin.

Gently upturn coconut bavarois onto serving plate, and carefully remove cling film. Garnish with pineapple slices and pomegranate seeds.

Serve Spiced Coconut Bavarois with chilled Champagne!

[fitveganlifts]

I'm willing it to be fall. I'm ready.

[morethansalad]

Vegan Strawberry Shortcake (Gluten-Free)

[1lifeinspired]

Floating Island Dessert - Sweet As Honey

[foodshowxyz]

Coconut Lavender Tartlets Recipe

Ingredients:

For the Tart Shells:

1 1/4 cups all-purpose flour

1/2 cup powdered sugar

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, cold and cubed

1-2 tablespoons ice water

For the Coconut Custard:

1 cup coconut milk

1/4 cup granulated sugar

2 tablespoons cornstarch

1 teaspoon vanilla extract

1/2 teaspoon lavender extract (or a few fresh lavender buds, finely crushed)

For the Whipped Coconut Cream:

1 can (14 ounces) coconut cream, chilled overnight

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

For Garnish:

Toasted coconut flakes

Lavender buds

Powdered sugar for dusting

Instructions:

Make the Tart Shells:

In a food processor, combine flour, powdered sugar, and salt. Pulse to mix.

Add the cold butter and pulse until the mixture resembles coarse crumbs.

Add ice water 1 tablespoon at a time, pulsing until the dough starts to come together.

Press the dough into tartlet molds and prick the bottom with a fork.

Chill for 30 minutes, then bake at 350°F (175°C) for 20 minutes or until golden. Let cool completely.

Prepare the Coconut Custard:

Whisk together sugar and cornstarch in a saucepan.

Gradually whisk in coconut milk, ensuring no lumps form.

Cook over medium heat, whisking constantly until the mixture thickens and comes to a boil.

Remove from heat and stir in vanilla and lavender extracts. Allow to cool slightly before pouring into the cooled tart shells. Chill until set.

Make the Whipped Coconut Cream:

Scoop out the solidified coconut cream from the chilled can, leaving any liquid behind.

Whip the coconut cream with powdered sugar and vanilla extract until soft peaks form.

Assemble the Tartlets:

Once the custard is set, spoon or pipe the whipped coconut cream onto each tartlet.

Garnish with toasted coconut flakes, lavender buds, and a dusting of powdered sugar.

Serve:

Allow the tartlets to sit at room temperature for a few minutes before serving for the best flavor and texture.

[charmwasjess]

Typing the words "the thing about the Acolyte being canceled..." into my drafts and then closing the window so hard it slams on my fingers, crushing them, finally ending my wretched takes

[vegan-nom-noms]

Vegan Blueberry Cheesecake

March is Epilepsy Awareness Month!

My niece was diagnosed with epilepsy at just 5 months old. It's estimated that 65 MILLION people have it around the world.

If you can please donate to your favourite Epilepsy charity or research foundation. Mine is Epilepsy Action Australia.

[letmeplaytheblues]

Sometimes you just need a cookie sandwich

[fullcravings]

Paleo/Vegan Avocado Chocolate Mousse

[gray-wednesday]

Current Favorite WG Smoothie

Ingredients:

1 Mango (~200 cal depending on size) ($1)

1 cup heavy whipping cream (800 cal) ($7, quart)

1/2 cup coconut cream (445 cal) ($3)

1/2 cup sweetened shredded coconut (280 cal) ($3)

1/2 cup 10% Fat Greek Yogurt (150 cal) ($6, quart)

3 tbsp honey (190 cal) ($3)

2 tbsp chia seeds (120 cal) ($5, promise you'll have this for weeks lmao)

Total: 2,185 cal (~$28 upfront)

Based on these 500-2000 calorie smoothie recipes

[rabbitcruiser]

National Whipped Cream Day

Picture the scene: you have been cooking some delicious pancakes for yourself and your family to enjoy for breakfast or brunch. Some family members smother their pancakes in butter maple syrup, while others prefer to eat them with a pile of cut fruit. But the thing is, you know that you want something different.

So, you decide to bring out some whipped cream and gently apply a beautiful dollop to the top of your pancakes. All of a sudden, the room goes silent. It is at this point that you know you have stumbled upon the perfect accompaniment to a stack of pancakes. And now, everyone wants to get in on that whipped cream game too!

There is no denying that whipped cream has the power to transform many different sweet treats, desserts and even hot drinks. The sheer simplicity of it has the power to turn almost anything into a culinary work of art.

Now it is time to celebrate the very essence of whipped cream on this day, National Whipped Cream Day!

History of National Whipped Cream Day

For those who have never sampled the delight that is whipped cream, they have certainly missed out on something great! In a nutshell, whipped cream is a type of sweetened cream that gets “whipped” by a whisk or mixer until it becomes light and fluffy. The air that is added through the whipping process creates something that is altogether unique and delightful.

To achieve the best results, a cream that contains no lower than 35% fat is getting whipped. The process of creating whipped cream is simple, involving either a hand whisk or mechanical agitation with a high-speed mixer, although hand whisking would certainly be a lot of work.

While some people prefer the plain taste of whipped cream, others take things a stage further. It is often possible to find whipped cream that is flavored with ingredients such as cinnamon sugar, vanilla, or chocolate.

Today, there are also dairy-free variants of whipped cream for people who struggle with milk intolerances or do not eat dairy for other reasons. Most of these are marketed as vegan-friendly and can still be delicious.

Many people might think that whipped cream is a relatively modern culinary invention. But, believe it or not, the origins of this tasty treat date back to the 16th century!

The earliest known evidence of whipped cream appears in the form of recipes that hail from 1549. An Italian Renaissance cook, Cristoforo di Messisbugo, listed whipped cream as an ingredient in one of his recipes. His cookbook, Banchetti, Composizioni di Vivande e Apparecchio Generale, refers to something called “milk snow”, which is believed to be a primitive form of whipped cream.

Throughout the 16th and 17th centuries, whipped cream was also known as “snow cream”, which is a delightful and endearing term for it. The earliest known literary references to whipped cream seem to date back to 1629 in France (crème fouettée) and 1673 in England.

National Whipped Cream Day is actually a nod to pay homage to the birthday of Reddi-wip founder Aaron Lapin, who was born in 1914. It was in 1948 that he invented Reddi-wip, which is now one brand name of the aerosol canned version of sweetened whipped creams and also non-dairy whipped toppings.

How to Celebrate National Whipped Cream Day

Get on board with enjoying National Whipped Cream Day using these ideas and more:

Enjoy a Dollop of Whipped Cream

Some people might need a dessert to enjoy whipped cream on top of, but others might be happy just to turn the Reddi-wip can upside down and squirt it into their mouths! Even folks who would not normally partake in dessert can use this day as an excuse to celebrate.

Plop a spoonful on top of a stack of pancakes, inside a rolled up crepe, on the side of a piece of chocolate cake or in a variety of other ways. Choose fresh whipping cream made at home or enjoy the premade versions. No matter what, the right way to celebrate this day will certainly include taking part in a breakfast, lunch or dessert that includes whipped cream!

Use Whipped Cream in a Favorite Recipe

Adding whipped cream to various recipes can change the whole thing into something more glorious. Try out these ideas for recipes that include whipped cream, whether of the homemade variety or in a frozen non-dairy form:

Lemon Curd Mousse. One simple dessert that will impress guests uses a jar of lemon curd (an English treat) that is carefully combined with a bowl full of sweetened whipped cream. Serve with fresh berries.

Fluff Salad. Quick and easy, this fruit salad makes a refreshing side dish or dessert that’s especially easy to put together for the hot summer months. It uses fruit, mini-marshmallows, nuts, coconut and, of course, whipped cream.

Oreo Trifle. Make it with Oreos or really any type of cookies. Trifles are easy to put together and don’t require baking. Simply layer whipped cream with cookies, pudding, fruit and more.

Chocolate Cream Pie. Well, it doesn’t actually have to be chocolate! Peanut butter, coconut cream, or Key Lime pie. Really, any cream pie will do, as long as it is piled high with a huge dose of sweetened whipped cream right on top.

Source

[morethansalad]

Vegan Pistachio Tres Leches (3 Milk Cake)

[a-stars-art-blog]

Cookie Run fans come get your…/crumbs/ 😀

[littlemut]

fuck it. fruit casserole