Coconut Whipping Cream
approx. 3 cups
1/4 cup cashews (soaked for 3-4 hours)
1 small handful soaked Irish Moss
2 Tbs melted cacao butter
2 tbs coconut butter or oil
1/4 cup coconut meat
3/4 cup coconut milk (see video)
1/8 cup of agave
1 tsp lemon juice
1 tsp powdered lecithin
1 tsp vanilla
pinch of salt
high speed blender
shallow dish or tupperware
1. – combine all ingredients except the lecithin and coconut oil in high speed blender.
2. – blend until well combined.
3. – add lecithin and coconut oil and blend again.
4. – pour contents into shallow bowl and let set up in refrigerator for 4 hours
or until firm enough to scoop or pipe through a pastry bag.
Matthew Kenney's delightful desert book brings his sense of style to creating fabulous all-raw desserts. The book includes an abundance of recipes not typically expected to be raw, from cakes, pies, puddings, and flans to brownies, candy, cookies, and ice cream. Whether you are a raw food enthusiast or simply interested in fresh, healthy and flavorful desserts, this book has something for you. Including forty pictures and more than seventy five recipes!