Five Minutes to Dessert!
Before I begin, I know what song’s playing in your head… and yes, the video is at the end of this post. Get out those plastic hats and pull your turtleneck up to your nose… and Whip It. Whip it Good.
Coconut: You have probably heard a lot of talk about “Coconut this” or “Coconut that” lately. Hey, it’s your lucky day! More coconut! But today I’ll be showing you a few different ways to use that can of Coconut Milk you’ve seen at the market, but have never bothered to buy. Trust me. You’ll want to get a few cans on your next outing.
Of course, you can use it in soups and sauces… but today I’m concentrating on Two Desserts, and Two Ideas. The best part is that each of these can be easily made in FIVE MINUTES. There’s also no cooking involved!
There’s a Difference.
So far, in my testing, the best one I have found is from Sprouts, and the ingredients are: Organic Coconut, Water, Organic Guar Gum. This particular brand gave me the best, thickest, and creamiest results.
The First Step…
It is imperative that you chill your can in the refrigerator overnight. This will give the solids a chance to stiffen up. Once you’re ready to use the product, carefully open up the tin, and scoop out the hardened solid on top. There should be a bit more than ½ of the can that is usable. Set the liquid aside for another use.
Scoop the hardened coconut milk into a tall bowl and whip for about 30 seconds. I use a stick blender wth a whisk attachment, but it works just as well with a hand mixer. Once it’s mixed, the most difficult part is deciding what you’ll do with the whip.
As a rule, 1 Tbsp. of sugar is a good amount for a sweet-but-not-too-sweet taste. Adding a bit of vanilla or almond extract is also a nice way to change up the flavor.
The First Dessert: Chocolate Mousse
To the whipped coconut, add 2 Tbsp. unsweetened Cocoa and 1 Tbsp. sugar. Whip for 10 seconds and spoon into your glass. Top with a cherry and you’re done!
This is a wonderful alternative for your friends or family members who don’t eat milk products, because they’re not missing any of the creaminess. Honestly.
The Second Dessert: Coconut Cream Over Raspberries
Whip the Coconut Milk and add 1 Tbsp. Sugar. Whip again. Place raspberries in bowl, spoon Coconut Cream over berries. Top with dark chocolate chocolate chips.
Dessert Idea: Coconut Cream As A Topping
Last night I made Martha Stewart’s Pumpkin Bread, with Cinnamon, Nutmeg, and a lot of Ginger. So, to complement the flavor, I used unsweetened Coconut Cream and sprinkled Cinnamon Sugar over the top of it. I think this would be a great addition to a Thanksgiving dinner!
Of Course You Can Drink The Milk
It’s so delicious you don’t need to add any sugar, but it’s a nice change to add a few drops of almond extract.
So What Do You Think?
Have I sparked your interest?
Do you use Coconut Milk? What have you made before?
Now that you’ve read through these ideas, what will YOU do with Coconut Milk?
I’d love to hear your ideas!
And for those of you who grew up in the 80’s like me, a little nostalgia…
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