Coconut whipped cream.

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I made pancakes this morning and realized part way through that I had nothing spreadable to put on top of them. No maple syrup, almond butter, agave nectar, or anything! In a minor panic I opened the fridge and found about half a can worth of coconut milk left over from making curry earlier this week. I remembered reading something about making chilled coconut milk into a dairy-free whip cream for topping cakes and desserts, or in my case, breakfast! So I mixed the chilled coconut milk with some other ingredients I found in the cupboard and whisked them together in a matter of seconds. It was the easiest and most delicious thing ever, you must give it a try. Maybe not on your pancakes, but definitely for baking. It’s light, not too sweet, and the healthiest alternative to icing or frosting.

1 can organic coconut milk chilled overnight (not the low fat version, it needs to be thick)
1 tsp vanilla extract
1 tbsp raw cacao powder (if you want it chocolate flavoured)
optional: touch of honey or agave

Whisk well. Store in the fridge. Enjoy!