Coconut Whipped Cream

SUPER quick recipe for coconut whipped cream that is completely gluten free and dairy free!

Coconut Whipped Cream

Ingredients

• 1 can Organic Coconut Milk
• Ground Cinnamon
• 1-2 tablespoons pure vanilla extract

1. Take a “full fat” can of Organic Coconut Milk and place it in the fridge for some time or best over night
2. Make sure that you scoop out all the thickened coconut cream, and that the water is left over. Don’t discard the water, use it to drink or in a shake or in another recipe!
3. After scooping it out, add a little cinnamon and vanilla, and whip it in a mixing bowl until it begins to thicken. (You don’t want to use too much cinnamon, just enough to give it a little spice and not more than 2 tablespoons of vanilla extract)
4. Enjoy with fruit, cakes, cookies, drinks or a delicious topping for any dessert!

I love that coconut milk is so versatile! I’m feeling a little coconut milk recipes series coming on!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Homemade Dairy Free Nutella

If you like Nutella but can’t have it anymore because of the cream, fear not! Make your own DAIRY FREE Nutella that is sure to make you smile and is perfect to use in any recipes that call for Nutella!

Homemade Dairy Free Nutella 

Ingredients 

• 2 cups hazelnuts
• 1-2 teaspoon(s) canola oil
• 1/4 cup cocoa
• 1/3 cup honey

1. Preheat the oven to 400°F.
2. Spread the hazelnuts out on a large rimmed baking sheet and roast for 10-15 minutes, shaking the pan once or twice, until the skins break and the nuts look pale golden. Pour the nuts from the sheet onto a clean tea towel and let cool.
3. Once cooled, rub the nuts in the tea towel to loosen their skins. (Don’t worry about getting every bit of them off.) Put the nuts into the bowl of a food processor and discard the skins left over in the towel.
4. Pulse the hazelnuts until they are completely ground. Let the machine run, adding about a teaspoon of canola oil, for 2-3 minutes or until it turns into a thick paste. Add the cocoa, honey and another teaspoon of canola oil and blend for another minute, until it becomes spreadable.
5. Store in a jar or sealed container in the fridge for up to 2 weeks.
6. Makes about 1 1/2 cups.

Now you can enjoy that delicious mix of hazelnut and chocolate without feeling bad! I know I’m very happy with this recipe.