I absolutely love this recipe. Not just because it's vegan, healthy, and delicious, but also because it uses one of my all-time favourites - coconut.
Coconut is a super food, a powerhouse of vitamins and minerals and antioxidants and full of protein and fibre. It's water is also full of amazing electrolytes (great for replenishing your body after exercise, or perhaps an evening of alcohol consumption?). It's even starting to gain some popularity being replaced as a sports drink.
For this recipe we are using the thick, creamy coconut milk. You can find coconut milk in the ethnic isle of your local grocery store.
- 1 can coconut milk (full fat, not light).
- 2 tsp vanilla sugar (optional)
Refrigerate a can of coconut milk overnight. This is an important step as it helps to separate the coconut milk leaving a solid creamy layer on top and thinner clear liquid layer on the bottom.
Open your can of coconut milk and skim off the top. This will be about 3/4 of the can. You no longer need the remaining coconut juice (what's left at the bottom) for this recipe, but you can set it aside to use in other recipes (a smoothie perhaps)?
I thought it kind of looked like ice cream! This prompted me to freeze a portion of it, which was quite delicious! I can't wait to whip out my ice cream maker this summer and make a vegan coconut milk ice cream! Yum!
Whip until smooth, either using a hand whisk or an electric mixer. Add vanilla sugar and whip until combined.
I used it to top my morning coffee in my favourite mug (yep - still a kid at heart).
It really was as delicious as it looks.
Combine with equal parts greek yogurt for a fruit dip that is out of this world!