It’s official: I’m on a whipped coconut cream kick.
Don’t blame me. Who wouldn’t? That thing tastes like heaven in a creamy, smooth and absolutely velvety form. And don’t get me started on the truffle flavoured version. Like, I’ve never done drugs (I mean, who needs them when you have salted caramel brownies hellooooo) but I certainly imagine this is what doing crack must feel like.
Only without the terrible side-effects. Unless we’re counting ending up in rehab for truffle whipped cream addicts as one. Which will probably happen sooner and later for me, but hey I’m ready. I’d give up everything for the cream. GO CREAM I LOVE YOU.
Anyhoo! I think we’ve covered by now how deeply obssesed with all things chocolate I am. So it shouldn’t come out as a surprise that I’ve gone trough like twenty-seven cans of coconut milk in the past few weeks. Am I sorry? Not one bit. But then again: who would?
C’moooooon it’s friggin’ truffle coconut whipped cream we’re talking about!!!!!
If there’s any of you still reading this post by now and not headed to the fridge in order to get your coconut milk ready I’m going to feel deeply offended. You hear me?
Enough talking about that cream now! It’s not that I want to, per se. I’m just wondering how long could you guys go for hearing me going on about the darn cream.
I reckon you’d be all out after the next couple of phrases, am I right?
So let’s move onto veganbutter-y things. Crunchy, delicious pastry goodness, to be exact. I’m going to be honest with you guys on this one and confess that gorgeous pastry dough wasn’t made by yours truly. Time to blame exams and my ever growing TVD addition. Free time to come up with a decent vegan pastry dough recipe what’s that?
I myself went for some vegan dough that I got from the supermarket. Health food police come and get me if you dare!!!!!! I’m ready for u!!!!!!!
Luckily for you guys who are more of a homemade-everything person (don’t get me wrong: I too am. I just happen to like binge-watching TV shows too much AND it’s finals season right now so you get the picture), I did my homework (bloggy and uni one HA) and found some cool vegan pastry recipes around the web which you’re free to try if you fancy something fancier. Click here and here. And remember to go chill that can of coconut milk stat. Things are about to get crazy around here.
The “I found myself lying in bed eating whipped truffle cream from the mixing bowl at 3am” kind of crazy aka the best time. Again: who needs drugs when coconut whipped cream exist?????
And last but not least, let’s talk berries. Not that I haven’t made a thousand posts telling the world how much I love berries but you get me.
Strawberries are what I used for this one since they go perfect with the truffle cream and thin dark chocolate layer. Although I had some mixed berries on hand as well so I decided to make a smaller version with them. Both taste lovely so choose what you prefer. It’s a whipped coconut cream-filled recipe anyway so you know it’s bound to be a winner!
- 1 roll of vegan pastry dough
- 2 cans (400ml.) of full-fat coconut milk
- 3 tbsp. cacao powder
- 6 tbsp. sugar
- 100 grams dark chocolate
- 1/2 kg. fresh strawberries
- The day before, put two opened coconut milk cans in the fridge.
- Roll out the pastry dough until it's thin.
- Cover your baking pie with it and pinch the base with a fork.
- Top it with (obviously uncooked) beans and bake for 20-25 minutes or until golden.
- Remove the beans.
- Melt the chocolate and paint the pastry base with it. This is very important so the crust doesn't go soggy when you put the cream on top.
- Remove the solid coconut cream from the lid of the coconut milk cans and whip it with the sugar and cacao until smooth. Discard the liquid part which you can use for smoothies.
- Wait until the chocolate layer and pastry base are cold and then top the base with it.
- Top with the strawberries or berries and enjoy!
Enjoy your weekend!