We just got back from a wonderful trip to San Diego and I’m already missing my friendsTcl there. We had such a wonderful time visiting old friends, eating awesome food,playing at the beach, and sneaking in a visit to my sister-in-law. My sister-in-law is an amazing photographer at Classic Kids Newport Beach and we were lucky enough to have her take some amazing pictures of Wolfie, our family, and even a few with our friend. I never knew how awesome it is to have pictures of you child until now. I was stunned when I saw how she caught my baby’s thoughts and feels as they flitted across her face, each captured as if she paused time for me to soak in every nuance of Wolfie’s expressions . It was a powerful experience.
Other than having pictures taken and being with friend, eating yummy food topped my list of favorite vacation memories. We stayed with friends who also love to eat and cook. It was so fun for me to be introduced to new foods, ideas, and techniques. My friend made one amazing dish after another the whole time we stayed there. Our first morning she whipped up a batch of this coconut whipped cream for our coffee. My coffee will never be the same. The cool, sweet, creaminess of the whipped cream with the hot, bitterness of the coffee. Heaven in a cup. She also made vegan chicken and waffles, a delicious Mexican feast with cashew cilantro crema, and tomatillo salsa, sweet potato biscuits served with garbanzo bean gravy, hot sauce glazed tempeh, tiramisu french toast which we topped with an amazing aquafaba/coconut whipped cream mousse thing. Aquafaba has blown my mind! It is whipped liquid from a can of beans that turns into a vegan meringue. Ohh, my! The whole experience was wonderful and I can’t wait to try out the things I learned! Leave a comment to vote for the recipe you would like to see first. While you think on it, make this coconut whipped cream for your coffee or tea, sit back and dream of the food to come.
Coconut Whipped Cream
- 15 oz can full fat coconut milk (without an emulsifier as an ingredient. I find Thai Kitchen Organic, and Trader Joe’s Coconut Cream work wonderfully)
- 1/2-1 tsp pure vanilla extract
- 2 tsp maple syrup, or other sweetener (optional)
- Chill can of coconut milk overnight in the refrigerator.
- The next day, pour off the liquid still in the can and scoop the thick coconut cream into a chilled bowl.
- Whip the chilled coconut cream on high with an electric mixer until light and fluffy, about 1-2 minutes.
- Add the vanilla and sugar if using and continue to whip for another 30 seconds or so.
- Scoop generously into coffee, eat with a spoon, or use in your favorite recipe.