I’ll spare you the rest of the song. I’ve had an impromptu hiatus since I forgot to renew my URL. D’oh! There’s a very long story behind this, but this I will spare you as well.
Of course, the time where I’m unable to blog would be the time where I’ve baked, and experimented, like a mad woman. I have so much to share regarding recipes, my condition, my newest health venture, the giant baking projects I’ve taken on etc. We’ll get there eventually, but for now, let’s get to the good stuff. I’ve been gone so long, I feel like I owe a recipe!
My newest love is coconut whipped cream. While I feel like I’m risking instant death if I eat some store bought version that normal humans can consume, it’s no longer necessary thanks to the powers of the almighty Google. This recipe is wonderful for vegans, should be IBS-friendly, and provided you check the labels on the ingredients you purchase, should be gluten-free. It’s also immensely inexpensive. The most amazing thing? An entire mini-mason jar only has 160 calories. I’m not a mathematician, but a serving size probably has the same amount of calories of swallowing air. Hello, perfect guilt-free way of giving in to that sweet tooth.
Just stick a can of coconut milk, in the fridge, over night.
Open it up, scoop out the “cream,” built on top, into a mixing bowl.
Discard the liquid left in the can, or save it for another use.
Drop three tablespoons of powdered sugar in the mixing bowl.
Get out a hand mixer, and get to work. I only whipped this for about 5 minutes, but I suggest doing it for a bit longer to really cream any bits of coconut.
*I can not pretend this simple recipe was my creation, and I feel obliged to share recipes that any readers can enjoy. So, go on and check out Lunch Box Bunch!
Up Next: The success (or hopeful success) of the vegan birthday cake created for my brother 25th birthday.
“Macho Madness is comin’ at ya! Oooooh yeah!”