This is a fun and delicious topping to make for crêpes and cakes; I serve it with my roasted pineapple. All you need to to is refrigerate a can of coconut milk upside down overnight, then carefully scoop out the thick cream that’s solidified at the top into a chilled bowl. Add a little sugar and beat energetically with a whisk until it forms soft peaks, and voilà ! Non-dairy whipped cream! Coconut Milk Yogurt I am a total fan of coconut yogurt. The ones you buy at organic stores are pretty costly, but you can make your own easily. Here’s my own recipe for homemade coconut milk yogurt. Ice cream You can make instant ice cream by throwing into the food processor two overripe, frozen bananas, 200 grams frozen berries, and 120 ml coconut milk. In a minute you ’ll have soft-serve ice cream to enjoy after dinner. I also love this very easy coconut lover’s ice cream just from pantry ingredients. Cocktails Coconut milk is an ingredient that’s used by mixologists to give an exotic, and slightly sweet note to their drinks. It works especially well in rum cocktails with a touch of lime or lemon juice to cut through the richness. For cocktail purposes, most of the time you’ll use just the thinner milk that’s left at the bottom of the can after you’ve made whipped coconut cream. Coconut Latte Did you know the flavors of coffee and coconut go beautifully well together? You can make an amazing coconut latte by mixing 480 ml (2 cups) freshly brewed hot coffee with 80 ml (1/3 cup) full-fat coconut milk or coconut cream. It’s good to use a blender if you have one (be careful with that hot coffee) because then you get a nice layer of foam on top.
