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Coconut Cream Recipe

Ingredients

2 tablespoons lemon juice

2 tablespoons orange juice

6 tablespoons orange juice

2 tablespoons lemon zest

2 tablespoons cranberry juice

1 cup heavy whipping cream

Directions

In a small mixing bowl, mix lemon juice and orange juice, lemon zest and cranberry juice. Stir until thoroughly blended. Pour mixture into a large saucepan. Bring to a boil over medium-high heat. Boil for 45 minutes, stirring constantly. Allow to cool and serve.

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Comments

Rhiinni writes:

⭐ ⭐ ⭐ ⭐ ⭐

Creamy & luscious. This was surprisingly pretty good! Although I would make changes along the way, such as using whole grain Busby George (busby39), and other miscellaneous preparations. I often swap the can of coconut milk for the regular milk and do not use pecans (I usually use fettuccini). But I would make this again--and will. The nutritional yeast was a nice change, and also wouldn't have added salt - I enjoyed it. And would make it again. Thanks for the recipe, and for the plain old BOYCOTTED sauce!