copycat of cool whip, that happens to be Vegan, gluten free and super easy.
about time, right?!
You get weird when you think you’ll never have a baby again and your little one is growing up
at light speed. Even changing the clothes to a larger size seems tough. And I suppose we could
always have another baby…
have three or more and have everything put together. <——- that is not me.
exhausted at the end of the day. I want to make sure I can give them enough individual
time and attention. Not to mention plenty of love that I never had growing up.
of going out for dinner, we cannot because all of our allergies. What I wouldn’t give some
days to line up at a drive through and have my dinner handed to me through a window.
he’ll be going to kindergarten without diapers…. and I’ll have less stress until then.
Maybe I didn’t do it the right way with my first but I swear it didn’t take days or weeks, it
took MONTHS, which felt like years. I really wish there was an Easy Button for things
simple Coconut Whipped Cream. I’m not really sure it’s even a ‘recipe’ per se, since all you
do is mix up the cream and add some sugar. Literally just put the can in the refrigerator and
mix in sugar.
- 1 can coconut cream (not milk)
- 2-4 T powdered sugar
- Allow can to cool in a refrigerator overnight. The longer the better but at least 5 hours.
- Scoop out entire cream out of can; leave the small amount of liquid at the bottom.
- Using a hand mixerr, beat on high for 1 minute. Add sugar and beat another 4 minutes.
- Serve cold. Keep leftovers for up to 5 days in a covered container in the refrigerator.
canned coconut cream, not coconut milk
both are available in stores. Coconut milk contains a higher water content. The coconut cream is almost pure fat so the entire can is almost used. Coconut milk could work in a pinch but only the solid fat from the top would work and will not yield as much as a full can of cream.