#coconut whipped cream

[fullcravings]

The Best V/GF Vanilla Cake (1 Bowl)

[fitveganlifts]

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

[kris-mage-fics]

If you can't or don't want to use dairy, a really good alternative for heavy whipping cream is full fat coconut milk. (Get the kind in a can. And don't buy the low fat coconut milk for this, it won't work.) Though you only want the fat and not the watery part. To separate it put the can of coconut milk in the fridge for a few hours or overnight. Then open it from the bottom to pour off the liquid. You should be left with just the solid coconut fat which can now be whipped just like whipped cream. It does taste slightly coconuty, but it whips really well and keeps it's shape in the fridge better than whipped cream does.

hey, don't cry. one cup heavy whipping cream, two tablespoons granulated sugar, three tablespoons cocoa powder and whisk until stiff peaks form for three ingredient chocolate mousse, okay?

[morethansalad]

Mini Vegan Lemon Tarts

[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.

[sixcupids]

snarkybutdelish

[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

[ukaknir]

Chocolate Milkshake with Whipped Cream & Chocolate Syrup

*Certified Organic/Gluten Free Oat Milk, Cashew & Coconut Based*

Contains: Cashew & Coconut

Restaurant: Vegan Avenue

[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.

[a-stars-art-blog]

Cookie Run fans come get your…/crumbs/ 😀

[fullcravings]

Paleo/Vegan Avocado Chocolate Mousse

[littlemut]

fuck it. fruit casserole

[reality-of-love]

[morethansalad]

Vegan Banana Pudding Bites (Gluten-Free)