When I was a kid my Grandmother always had Cool Whip in her fridge. I would quietly sneak into the kitchen and eat as much as possible direct from the container and then smooth over the top to hide the fact. Occasionally, I would peel back the lid only to find last nights dinner in the Cool Whip container as my Grandmother recycled and reused as well as cooked once, ate twice long before it was a movement!
This Whipped Cream is the perfect compliment to berries, pop a scoop on top of a sqaure of dark chocolate or serve with the chocolate pudding or chia pudding I have on this website. Consider it a great way to avoid sugar while getting in anti inflammatory good fats!
Ingredients and Tools
1 can of full fat coconut milk chilled overnight in the fridge
1 teaspoon of vanilla extract
1 large glass mixing bowl chilled over night in the fridge
Handheld mixer-chill the whisks in the fridge overnight
Directions
-The day before you desire to make this Kool Whip delight put the can of full fat coconut milk, the glass bowl and the whisks into the fridge.
-When it is time to make the whipped cream use a knife to cut a hole in the center of the now hardened coconut milk.
-Pour the liquid coconut milk out (use it for smoothies). Do not get the liquid aspect of the coconut milk in your chilled glass bowl.
-Use the knife to extract the hardened coconut milk into your chilled glass bowl.
-Add 1 tsp of vanilla extract.
-Now whip using your hand held mixer with chilled whisks attachments for about a minute or until you love the texture and consistency.
chill your full fat coconut milk, whisk attachments and glass bowl overnight in the fridge.
cut a hole in the hardened coconut milk to extract the liquid coconut milk-set aside the liquid as we are only using the hardened coconut milk.
whip your hardened coconut milk after you have added the vanilla until you reach the desired texture.
remember the liquid you extracted is not coming to the Cool Whip party-save it for smoothies.
ENJOY!
