All recipes are copyright Birgitte Antonsen

Coconut Vanilla Cream | Vegetable Slaw | Waldorf Salad

COCONUT VANILLA CREAM
Makes 2 ½ cups of cream

This coconut cream is a great substitute or alternative for the traditional whipped cream or other dairy cream. Use this coconut cream for a cake, fruit salad, pancakes etc.Try to add other flavors like orange extract, lemon extract, almond extract, or even add some roasted almond flacks or coconut flacks.

1 cup almond milk
1 can coconut milk (14fl.oz)
3 teaspoons agar-agar powder
6 tablespoons granulated sugar
2 teaspoon vanilla extract
1 tablespoon arrowroot + 1 tablespoon cold water

In a saucepan, combine all ingredients except the arrowroot. When the liquid comes to a boil let it simmer for about 5-10 minutes. Mix arrowroot and water and add it slowly to the boiling liquid while stirring until it thickens. Transfer to a bowl and let it sit in the refrigerator for a couple of hours until it become stiff. When the cream is stiff, cut it into medium sized cubes and add to a food processor. Process until smooth and creamy. Put the cream back in the refrigerator for ½ hour. It is now ready to be served. The cream can last up to 4 days in the refrigerator. The cream also freezes well. Defrost in the refrigerator and process until it has a creamy consistency.

Note: 1 teaspoon agar-agar powder is equal to 1 tablespoon agar-agar flakes. If using the flakes the liquid has to simmer under a lid for at least 10 minutes.