This is a delightful recipe from the Summer gathering! Yummy healthy whipped cream recipe included :-)
Seasonal fruit salad with coconut whipped cream
Serves 9 people
2 pink lady apples
1 pint blue berries
1 pint black berries
1 pint rasberries
1 pint strawberries
1 can unsweetened coconut milk (Thai Kitchen, Native Forest), chilled for 24-48 hours in a refrigerator
1/2 tsp vanilla extract
**You’ll need a mixing bowl chilled in the freezer for 10-20 minutes in order to make the whipped cream.
Gently rinse all fruit and pat dry, or use a salad spinner to dry. Slice apples into 1/2-1 inch pieces, removing the core and ends.Then, slice strawberries and black berries in half. Combine all fruit together in a serving bowl
Open coconut milk upside down so the water is on top. Pour this into a container and save for smoothies.
Scoop milk fat from can into chilled bowl and mix with electric beaters on high for about 1-2 minutes. The fat will begin to fluff up and thicken like regular whipped cream. Add your vanilla and beat just until incorporated. Serve immediately or chill for up to one week in the refrigerator in a sealed container.