Whipped Coconut Cream

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One of the first things people ask when they find out I'm vegan, after "How do you get enough protein?" is "Don't you miss desserts?"

The first question is ridiculous: I get more protein than most people who eat meat, in a far better nutritionally balanced diet.

The second question is more understandable. Eating out can be a challenge. It's become easy to buy sweets at Whole Foods, Trader Joe's, Wegman's, and even most of the "normal" grocery stores now, however they always cost more than the "normal" sweets.

Fortunately, I've discovered a nice range of sweets I can make myself, from recipes that take about five minutes to confections that absorb half a day, but are way worth it.

My best discovery has been Whipped Coconut Cream. It takes about five minutes, is incredibly delicious, contains great health benefits, according to Dr.Granny, and makes any pie, ice cream, brownie, or cake better. I learned the recipe from a friend who is not vegan, but is allergic to milk. I modified it slightly, but it's pretty close to the way she taught me.

Would it be very wrong for me just to eat it with a spoon?

Whipped Coconut Cream

INGREDIENTS

1 can coconut milk (note: make sure it is not the "light" variety)

1 T confectioner (powdered) sugar, vegan

1 t pure vanilla optional

1/8 C vegan yogurt optional

I found Native Forest at Stop & Shop
and Grace and Wegmans.

1. Put the coconut milk can in the fridge. Leave it there for a few days: the ones with a higher solid content will separate faster, but others could take up to a week. Unfortunately, it's hard to tell which ones are thicker, so try a different brand each time until you find the best one.
2. Open the can, being careful not to shake. Scoop out the solid coconut cream into a mixing bowl. You will see some coconut water on the bottom of the can. Save that if you like to drink it, or to use in cooking rice.
3. Pour in the vanilla and yogurt, if desired. I like the yogurt flavor, but I find (ironically) that coconut yogurt tastes weird, so I use vegan soy yogurt. If you're going soy-free, you'll want to leave this out.
4. Sprinkle in confectioner sugar and use an electric mixer to blend. Sometimes, if the coconut cream is very thick, it will clump, and I take a wood spoon and mash it until it will mix thoroughly.
5. Scoop over your favorite dessert and serve. Num!

Check back for pumpkin pie recipe.

Last updated: 21 Feb. 2012

Reference

• Dr.Granny. 10 Benefits of Coconut Milk. DrGranny.com. Web. 5 May, 2011. Accessed 21 Feb. 2012.

Peace Abbey Fundraiser Treats 2012

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PEACE ABBEY 

TREATS FOR FUNDRAISING

Would you like an amazing treat that also serves a good cause?
Do you need something delicious to bring to an office party or a friend's party?

Get some amazing treats in return for a donation to Peace Abbey!

Orders can be arranged at least a month in advance by sending me a message through Blogger, facebook, or by emailing Peace Abbey and asking them to pass the message on to me. I get reimbursed only for ingredients and keep no profit for myself.


I will need to know:

• What treat or treats you want
• How much you need
• When you will need it by
• How much you would like to donate for the treat
• Since cost of materials isn't considered tax-deductible, the tax deductible amounts per 8oz cup, per type, are:
• Peanut Brittle = $ amount of donation - $5.25
• Pumpkin Brittle = $ amount of donation - $6.40
• If you want it in a lovely ceramic cup, subtract another $0.69
• Fudge is sold per half batch, and tax-deductible amount is $ amount of donation - $2.00 

TREATS I CURRENTLY CAN OFFER:

Peanut or Pumpkin Brittle

Fudge

All treats are vegan, all have complete ingredients listed for allergy purposes.

Pick up location will be Peace Abbey, 2 North Main St, Sherborn, MA.

Feel free to contact me through comments or through Facebook if you have any questions about the ingredients, risk of exposure to allergens, etc.

Note: I appreciate the compliment from those who already have asked me for the recipe, but the brittle recipe is a 4 generations old family recipe and cannot be shared.  Ingredients are on the label, but quantity and preparation method must remain within my family.  If you like, I can ready my blog post, The Curse of Loving Peanut Brittle, to hear the history of my family recipe, and my unique peanut-free brittle. The fudge recipe, however, is not a secret, and I will be adding a link to it here shortly, so check back soon!

Last updated: 21 Feb. 2012