Coconut Spiced Whipped Cream
By: Julia Gartland
Posted on: September 22, 2014
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I'm a complete sucker for homemade brunch - it's kind of my thing. Nothing brings me more joy than doing a complete over-the-top decadent brunch filled with sweet, savory and yes, maybe a little cocktail action.
The best part about brunch is it can be much easier than it looks, especially when preparing it is over your morning coffee. (The last thing you want is an AM-entertaining panic attack.)
This spread was completely thrown together with just a few homemade elements, none of which took any more than 7-10 minutes (I know, can you believe it?). Share with your family and friends and I'm sure they will be blown away.
Happy brunching!
Ingredients
1 (15oz) can of coconut cream, 1 teaspoon maple sugar, ½ teaspoon freshly grated nutmeg,INSTRUCTIONS
Put can of coconut in the fridge overnight OR if you're crunched for time, put in the freezer for 45 minutes.
Once chilled well, scoop off the thick coconut cream on the top of the can (discard thick clear syrup at the bottom).
Add to a bowl and whisk together with nutmeg and maple sugar.
Add to top waffles, pancakes or any other delicious dessert -- it's great with fruit and granola as a healthy dessert.
