This whipped cream is instant gratification. You don't have to soak any nuts overnight or stick a can of coconut milk in the freezer overnight. As long as you have frozen bananas and coconut meat on hand (leftover from making smoothies etc) then there really isn't any other make-ahead items.
Raw Cashew-Coconut Whipped Cream
Ingrediets:
1/2 Cup Frozen Young Coconut Meat
1/2 Cup Dry Raw Cashews
7 Deglet Noor Dates
1/4 Cup Lemon Juice
1/2 Frozen Banana
1/2 tsp. Vanilla Extract
Zest of 2 Lemmons
Directions: Add all ingredients into the blender and blend at variable low and high speeds. Scrape down the sides and move the cream in towards the blades. Let the blender sit for a few minutes as it will take several runs to get this to a silky smooth consistency and you don't want to bake the cream by letting the friction of the blades heat it up. Refrigerate the cream for 30 minutes afterwords if it gets too warm.
You will need a small strainer and a zester or fine grater. Zest the lemons first, then juice them.
Lemon zest smells so good!
You can use a small hand strainer or use an electric citrus juicer. Don't let seeds get in the cream!
Ingredients for the cream!
Blend up the cream. Be sure to scrape down the sides to get the date fragments incorporated.
Scrape the cream out of your vitamix (or other high speed blender).
Its creamy, coconuty, and tastes like lemon cheesecake!
Store in a glass container. Eat it chilled.
It's better when its very cold.
This keeps really well in the fridge for several days. I have several recipes (soon to come!) that work so well with this creamy delight. It is delicious with fresh fruit. I will be posting more soon!
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