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)


  1. Chill can of coconut milk overnight in the refrigerator.
  2. The next day, pour off the liquid still in the can and scoop the thick coconut cream into a chilled bowl.
  3. Whip the chilled coconut cream on high with an electric mixer until light and fluffy, about 1-2 minutes.
  4. Add the vanilla and sugar if using and continue to whip for another 30 seconds or so.
  5. Scoop generously into coffee, eat with a spoon, or use in your favorite recipe.

Vegan Amaretto Ice Cream

Vegan Amaretto Ice Cream
Vegan Amaretto Ice Cream

I’m going full speed into ice cream land. I have made ice cream several times a week for a few weeks now. It is HOT in the Northeast and ice cream is the only way to happiness right now. This is a delicious amaretto flavored vegan ice cream. For a change I decided to serve it over a toasted, buttered, toaster waffle, and topped it with chocolate sauce and finishing salt. YUM!

  • 1 can (13.6oz) full fat coconut milk
  • 3 TBL agave nectar
  • 3 TBL amaretto liquor
  • 1 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • dash salt


  1. Whisk or blend all ingredients together until smooth.
  2. Add to ice cream maker of your choice and freeze according manufactures directions.
  3. Transfer ice cream to a freezer-happy container and freeze for a minimum of 2 hours before serving for the best texture.
  4. Serve over buttered toaster waffle and topped with chocolate sauce., or just in a bowl if that’s what you have.