Guilt-less Desserts & Treats for your Family
Sometimes you stumble upon good things by accident.
A new favourite restaurant that you just happened to go to as your ‘normal’ wasn’t open; a hilarious TV show that you only watched because the remote was too far way and you couldn’t be bothered leaving the couch; or a new favourite variety of cream that came about because a comedy of errors, a love for Whipped Coconut Cream that borders on dependence and a stubbornness that would rival that of a mule.
What ever the reason, accidental Cherry Whipped Cream is delicious. It can be eaten as a cream or mousse or used in this amazing Ripple Cake.
Cherry Whipped Cream (Dairy Free)
- 200 grams pitted Cherries I used frozen
- 1 Tablespoons Maple Syrup
- 1 Tablespoons Water
- 1/2 teaspoon Vanilla Extract
- 1 can Coconut Cream 400ml, can left in fridge overnight and the thick cream used; discarding the watery remains.
- 2 teaspoons Vanilla Extract
- 2 teaspoons Maple Syrup
- Place the cherries, maple syrup, vanilla and water in a small saucepan and bring to a slow, rolling boil.
- Decrease the heat to medium low and cook for 10-15 minutes, or until thick. Ensure that the pot is stirred regularly to prevent sticking or burning.
- Use a masher or blender to break down cherries slightly if still chunky.Allow mixture to cool.
- In a bowl of a kitchen stand with a whisk attachment, add the thickened coconut cream, maple syrup and vanilla extract and whisk on high until thick.
- Turn the whisk off and add the cooled cherry mixture.
- Whisk on medium until combined. Place the cream in the fridge and allow to thicken slightly before using.