(If it is too chilled the canister will get clogged/sputter due to the thickness of the cream. Shake well and dispense as you wish! If you're not using it right away, refrigerate and pull out 30 minutes before you're planning to serve. Secure the lid to the canister and use a fresh N2O cartridge. If you are using a canister, pour mixture up to the "fill" line on the canister (cover and refrigerate what's left). Spoon over dessert or fruit of your choice to serve! Denaann, they sell the bettercream at Sams here, maybe you could ask. See if you have a friend that can obtain items through Sysco. If you are not using a whipped cream canister, cover the mixture with a lid and refrigerate at least one hour to chill and thicken. They sell a good non-dairy whipped cream icing. If you find you have undesired bits of dates in the mixture you can strain it) Blend until smooth.Īdd rest of coconut milk and blend again until dates are well incorporated (you want the dates to be as blended in as possible, so there are no chunks. Pour 1/4 can of coconut milk into a blender or a bowl/food storage container (if using an immersion blender)Īdd hot water, dates, vanilla extract, and cinnamon. Just enough to get the oil distributed through the whipped cream. I recently partnered with Natural Delights Medjool Dates to share how I use dates, and this recipe is a favorite (also check out my bacon wrapped stuffed date appetizer)… Turn off the mixer and add 2 tbsp of neutral oil like refined coconut or canola oil.Mix on low for about 5-10 seconds. And, really you could use just half a date depending on your preferences and still taste the caramelly sweetness. What I love about this recipe is it needs only one date to sweeten an entire can of coconut milk. I recently purchased a whipped cream dispenser and N2O cartridges, to experiement with this recipe…it made my extra fluffy non dairy whipped cream dreams a reality! Sounds dramatic I know, but it’s sooo good (either way)! Everyone in our family loves it and believe me, they can be tough critics! Upon chilling, the consistency thickens quite a bit making it perfect to use as is, for a dairy free “whipped” topping for desserts or berries. And, wow…let’s just say my iPhone photography skills have come a long way! This was back in the OG days, before the debut of nutpods and other dairy free creamers. Talk about a recipe evolution! One of the first “recipes” I posted (six years ago!) was a date sweetened, dairy free paleo coconut creamer.
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