I made mini pumpkin pancakes this morning, then stacked them in little piles of three, each pile pierced with a toothpick, topped with a little honey, whipped coconut cream and toasted coconut flakes. Perfect little breakfast appetizers! Perfect, that is for everyone except for me...I am on a juice cleanse. My husband bought me a juicer for Valentine's Day...he is the best! I am on day three of my cleanse. It is a lot easier than I thought it would be other than being tempted when making food for my family. And trust me, pancakes like these were hard to resist.
WHIPPED COCONUT CREAM- CLEAN EATING
1 can of full-fat coconut milk (refrigerated overnight)
1 tsp vanilla
1 tablespoon of sweetener of choice (optional)- honey, pure maple syrup, etc
Note: I added 1 tsp vanilla, 1 tablespoon of honey, 2 tsp cinnamon and 1 tsp nutmeg to go with my pumpkin pancakes.
Open the can of coconut milk- it must be full-fat and must be chilled- and scoop out the coconut fat on the top of the can,
Whip the coconut cream. Grab a hand mixer or stand mixer and whip the cream until fluffy.
Desserts, frostings, serve with fruits, perfect as a coffee creamer. I used mine to go on top of mini pumpkin pancakes.
Store in refrigerator for up to two weeks in a sealed container. It will firm up in the fridge, simply scoop it into a bowl and re-whip it when you need it.