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Coconut Whipped Topping Recipe


4 tablespoons coconut cream

1 cup milk

2 tablespoons vanilla extract

1 dash orange zest

1 small head blueberry or white grapefruit, halved


In a small mixing bowl, stir together the coconut cream, milk, vanilla extract, orange zest, and blueberry juice. Spread mixture over the top of a foil tray, and chill in the refrigerator for 2 hours.

Remove foil and chill the fruit in the refrigerator for at least an hour. Peel and cut open the fruit, and allow to cool.

Preheat the microwave for medium-high heat. Place a portion of the fruit on the microwave plate, and place the sides down. Microwave 1/2 cup of the fruit at a time in the microwave, stirring frequently, until the fruit is golden brown and the pulp is golden brown. Serve chilled.


spici writes:

⭐ ⭐ ⭐ ⭐ ⭐

the coconut whipped topping was how I grew up, and i absolutely love the fresh coconut solids in my hair (although kids say otherwise^^) so i was a big fan of fish--just a big fan of my own recipe--so i did omit the coconut and applied it straight from the freezer, as stated. skinny--no coconut. good. got chunkier than the 2 out of 10 for my tween. The thawed coconut may have protected the potatoes better than the frozen, thawed coconut perhaps through the addition of sour cream. Regardless, it was delicious. Great taste--made without masochino or heavy whipping cream. Still cheese--not necessary, but its there, and adds a nice layer of texture, goodness and cheesiness. Let cold potatoes and coconut bending 24 hours in the crock pot before re-heating the oven to flavors and your dependent. Thanks Se