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Coconut Whipped Cream
This Coconut Whipped Cream recipe is a healthy version of whipped cream, that can be used
anywhere that you would use traditional dairy whipped cream. Enjoy Coconut Whipped
Cream on fresh sliced fruit or berries, atop Pumpkin Pie at Thanksgiving, in your Hot Coffee
or Cocoa, or as a topping for any dessert!
Be sure to refrigerate your can of coconut milk overnight so you can easily separate the
coconut cream from the coconut water (you’ll be using the cream only for this recipe).
Ingredients
1 can coconut milk, full fat (403 mL)
1/8 teaspoon vanilla, (optional)
1/8 teaspoon cinnamon, or freshly grated nutmeg (optional)
Instructions
Refrigerate can of coconut milk for at least 2 hours (best if refrigerated over night).
Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold
mixing bowl. Reserve remaining liquid for another use. Drink the coconut water or save it
for a smoothie.
Add cinnamon and vanilla if desired, and whip coconut cream with a wire whisk until it
begins to thicken.
Pina Colada Cheesecake Recipe
Ingredients
15 shortbread cookies, crushed
1 cup flaked coconut, toasted
3 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) reduced-fat cream cheese
3/4 cup sugar
3/4 cup cream of coconut
3 tablespoons 2% milk
3/4 teaspoon rum extract
3 eggs, lightly beaten
TOPPING:
1/2 fresh pineapple, peeled and cored
3 tablespoons pineapple jam
Directions
Place a greased 9-in. spring form pan on a double thickness of heavy-
duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine cookie crumbs and coconut; stir in butter.
Press onto the bottom of prepared pan. Bake at 325° for 8-10 minutes or until set and lightly browned. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream of coconut, milk and extract. Add eggs; beat
on low speed just until combined. Pour over crust. Place spring form pan in a large baking pan; add 1 in. of hot water to
larger pan.
Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove spring form pan from water
bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate
overnight.
Thinly slice pineapple; arrange on cheesecake. Warm Pineapple jam, brush
over pineapple. Refrigerate until chilled. Just before serving, garnish with
blossoms if desired. Yield: 12 servings.
The MAG Vung Tau
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