Cinnamon Spiked Whipped Cream Recipe Step By Step
Cinnamon Spiked Whipped Cream Recipe Step By Step Preparation,preparation time for Cinnamon Spiked Whipped Cream,famous dish is Cinnamon Spiked Whipped Cream
Yield: 4 people
Calories: 256kcal
Materials
- One 13-ounce can coconut
- milk (full fat)
- 1/4 pumpkin (freshly roasted
- or canned)
- ¾ teaspoon cinnamon
- ½ teaspoon real vanilla
- extract (or try maple extract
- for a treat)
Instructions
- Refrigerate or freeze a can of coconut milk (if you refrigerate, do it overnight.
- If you freeze, freeze for about 2 hours).When coconut milk is chilled, take the lid off and scoop JUST the fat off, drain the water off and reserve for a yummy stir fry or curry.
- Place the coconut fat in a blender and add the rest of the ingredients. Blend on the highest speed for about 2 minutes or until the mixture is very smooth.
- Mixture should be somewhat thick.Place thickened mixture in the fridge for about 2 hours or until it thickens to desired consistency.