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New Kid On The Blog

March 16, 2010 - Jill Anderson

We've all been there at one time or another in our lives.  I never was the shy new kid though.  This blog is something I've been looking forward to for nearly a month now.  Let me introduce myself...

I'm Jill and I am a die hard foodie!  It is an obsession really.  As a caterer and personal chef I spend my entire life thinking about, looking at, shopping for, talking about, photographing, cooking or EATING food and I make no apologies!  In teaching others to cook, I dicovered a passion for sharing what I've learned with anyone who is willing to listen.  Its a have spatula will travel/babble kind of thing.

What I am really hoping is that readers will begin to follow the blog, write to me with questions, suggestions, ideas or just to swap stories about cooking, healthy eating or food related topics in general.  I, in turn will share mine with you!  However, if you're holding your breath for any sea urchin recipes...DON'T!   I like to cook but I have my personal limits. 

Since we are right smack in the middle of Florida Strawberry Season, I thought I'd share a very simple and delicious idea.  Personally, I'm about as lactose intolerant as they come so I'm always looking for substitutions.  If you can scarf down mounds of yummy sweetened organic whipped cream with your strawberries that's great.  Some of us need other options though. 

Even though this started out as a dairy substitute, it has become a stand alone favorite because it just tastes so good!  This is Whipped Coconut Cream mounded on a nice bowl full of our very own Florida grown organic strawberries and it tastes amazing.  The ingredient list is short and the technique is simple.

Whipped Coconut Cream

  • 2 cans organic full fat coconut milk, chilled
  • 1/4 cup (or to taste) powdered sugar
  • 1/2 cup rice milk powder (available in health food stores)
  1. Make sure coconut cream is very well chilled.  Do NOT shake the cans.  Use a spoon and scoop off the "cream" layer until you get down to the watery liquid.  Save this for another use.  It takes two  15 1/2 ounc cans of coconut milk to get about 1 1/2 cups of the cream.

2.  Pour chilled coconut cream into a chilled metal bowl set over a larger bowl filled with ice.  Whip with electric mixer until slightly thickened.  Gradually beat in powdered sugar and rice milk powder.  Chill until ready to serve.

TIPS: 

Coconut cream will NOT form stiff peaks like heavy cow's milk whipping cream but it will thicken enough to "dollop."

Do not buy sweetened commercial "coconut cream" (sometimes called cream of coca).  It is loaded with High Fructose Corn Syrup and lots of other unhealthy stuff!  Besides, it won't whip up like the pure cream will. 

Rice milk powder is a dairy free beverage mix and can be found in health food stores, Asian markets and ordered online.  I recommend buying organic.  If you are not lactose intolerant you can substitute regular old dry milk powder (which is whey based).  Of course, if you're not lactose intolerant or a vegan you might be using whipping cream anyway but it won't taste like this!  The coconut cream is downright sinfully delicious with strawberries. 

I really hope you'll give this a try and let me know what you think.  We had some for dessert last night and there are never any leftovers.  Sure, I'm the new kid on the blog but I know we'll be good friends very soon! 

Food Quote for Today

"Never eat more than you can lift."   Missy Piggy, muppet extraordinaire!

 

 
 

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Blog Photos

Florida grown organic strawberries with Whipped Coconut Cream