Recipe: Vegan Coconut Cream

Adapted from "Dairy Free Made Easy" by Alisa Marie Fleming

We had this yummy concoction at Thanksgiving.  Mmmm.

Ingredients:

• 2  15 ounce cans of full fat coconut milk
• 1/3 cup powdered sugar
• 1 -  4 tablespoons tapioca flour, added 1 tablespoon at a time
• 1 tablespoon vanilla extract

Directions:

1. Chill the cans of coconut milk over one night in the fridge.
2. Open the cans, drain off the clear liquid and transfer the cream into a chilled bowl, using a rubber spatula scrape all of the cream out of the cans.
3. Using an electric mixer, beat the thick coconut cream in the chilled bowl until it is thick and fluffed.
4. Add the vanilla.
5. Gradually beat in the powdered sugar and tapioca flour.  Test between each tablespoon for flavor and consistency.

Tip:  You can get the coconut milk, tapioca flour, and the vanilla at co-op!