Indulge in some delicious flavors and have dessert even if you are trying to eat healthy! This sweet and light dessert is a perfect way to cap off a meal or you can have it for a midday snack to curb unhealthier cravings.
Fresh tropical fruits layered with flaked coconut and delicious homemade coconut milk whipped cream are a great way to satisfy a sweet tooth without feeding the hips. It may seem intimidating but homemade whipped cream is really very simple to do. The most important thing to remember is to use cold ingredients, as well as utensils.
Hint from the chef: If you want to sweeten your coconut whipped cream, its a bit bland- add a bit of your favorite sweetener after whipping and a dash of vanilla.
Ingredients:
1 Mango
2 Kiwis
2 Mandarin oranges or tangerines
¼ cup Unsweetened Flake Coconut
1-13.66 oz. Can Coconut Milk
Directions:
Place coconut milk in refrigerator several hours in advance.
Peel Mango, Kiwi, and oranges or tangerines.
Pull apart orange sections.
Toss fruit and coconut flakes together.
Layer fruit mixture, and whipped cream together in a bowl or glass.
Top with an additional dollop of whipped cream.
For Whipped Cream:
Place metal bowl and beaters or whisk in refrigerator for 15 minutes before you are ready to make whipped cream.
Open can ¾ of the way with opener, keeping lid from opening, drain out coconut water. You will find most of the cans contents have solidified in the cold.
Continue opening can and place solid coconut milk into cold metal bowl.
Whip coconut milk using a hand or st and mixer until fluffy.
If desired add sweetener and vanilla for flavor- whip an additional 45 seconds to incorporate.
- 1 Mango
- 2 Kiwis
- 2 Mandarin oranges or tangerines
- ¼ cup Unsweetened Flake Coconut
- 1-13.66 oz. Can Coconut Milk
- Place coconut milk in refrigerator several hours in advance.
- Peel Mango, Kiwi, and oranges or tangerines.
- Pull apart orange sections.
- Toss fruit and coconut flakes together.
- Layer fruit mixture, and whipped cream together in a bowl or glass.
- Top with an additional dollop of whipped cream.
- For Whipped Cream:
- Place metal bowl and beaters or whisk in refrigerator for 15 minutes before you are ready to make whipped cream.
- Open can ¾ of the way with opener, keeping lid from opening, drain out coconut water. You will find most of the cans contents have solidified in the cold.
- Continue opening can and place solid coconut milk into cold metal bowl.
- Whip coconut milk using a hand or st and mixer until fluffy.
- If desired add sweetener and vanilla for flavor- whip an additional 45 seconds to incorporate.
