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Coconut Whipped Topping
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Coconut Whipped Topping

 

  • 1 1/2 c. water
  • 1 1/2 tbsp. agar agar powder
  • 1/2 c. clean, raw cashews or blanched almonds
  • 1 can "lite" coconut milk
  • 1/3 c. honey
  • 1 tsp. lemon juice
  • Pinch of salt
  • 2 tsp. vanilla
  • 1/2 tsp. coconut extract

 

This topping is sufficient for two 9” pies. when re-blended, the consistency is like whip cream.

  1. Place agar agar and water in small saucepan.
  2. Bring to a boil, stirring often, and dissolve by continuing to boil gently 5 minutes.
  3. Meanwhile place cashews in blender with half of the coconut milk and process until VERYsmooth.
  4. Mix remaining ingredients in the blender including the rest of the coconut milk, adding the boiling liquid last while the blender is slowing running.
  5. Pour into a dish and refrigerate until set (it will set more quickly in a shallow bowl).
  6. When firm, put back in blender to process until very smooth.