Saturday, June 30, 2012

Coconut Whipped Cream

3/4 cup packed young coconut pulp
1/4 cup coconut water
1/4 cup raw cashews
1/4 cup irish moss gel
2 Tablespoons + 1/2 tsp raw light agave nectar
2 tsp fresh lemon juice
1-1/2 tsp vanilla powder
4 drops stevia
1 Tablespoon agave powder or 2 tsp lecithin powder
1/3 cup melted raw coconut oil

Blend all but the coconut oil and powder/lecithin until smooth and creamy.  Add the last two ingredients and blend again to incorporate.  Pour into a container and chill in the fridge for at least 8 hours.  This can be used as a topping or piped onto a pie or cake as icing.  Yummy!